Ingredients Jump to Instructions ↓

  1. 1 medium Fennel

  2. 2-3 tablespoons chopped fresh parsley

  3. 2 green onions, chopped, greens also

  4. 1/4 cup olive oil

  5. 2-3 tablespoons fresh lemon juice

  6. Salt and freshly ground

Instructions Jump to Ingredients ↑

  1. Cut the anise bulb off, wash and shred it very well (like cabbage for Cole slaw), discarding the hard center. Place in a medium bowl, add parsley and onions.

  2. Shred the feathery top of some of the anise . Place olive oil and lemon juice in a cup or small dish, mix thoroughly with a fork to blend. Pour over salad.

  3. Season with enough salt (when you taste it, the salt provides a balance to the oil and lemon). Add some pepper and toss.

  4. Cover and refrigerate 2-3 hours to develop the flavors


Send feedback