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Categories:Viewed: 33 - Published at: 5 years ago
Ingredients
- 1 None lemon, quartered
- 1 3/4 lbs fennel bulbs, trimmed, green fronds coarsely chopped and reserved
- 3 None celery stalks
- 2 tbsp cider vinegar
- 1/4 cup extra virgin olive oil
- 2 tsp honey
- 1 bunch chives, chopped
- 1 None preserved lemon, peel thinly sliced (about 1 1/2 tbsp)
Method
- Squeeze lemon into large bowl of iced water, then drop in squeezed wedges. Using a mandoline or knife, finely slice fennel bulbs and celery and place in lemony water to prevent discoloration.
- Whisk vinegar, oil, honey and chives in a large bowl. Season with white pepper.
- Drain fennel and celery, discarding lemon. Add to vinegar mixture, along with preserved lemon peel and fennel fronds. Toss to coat. Cover with plastic wrap.
- Refrigerate for 1 hour. Taste before seasoning as preserved lemon can be quite salty.
