Shaved fennel, celery and preserved lemon salad
Shaved fennel, celery and preserved lemon salad
Ingredients
Shaved fennel, celery and preserved lemon salad
- 1 lemon, quartered
- 800 g fennel bulbs, trimmed, keeping the green tips
- 3 celery stalks, trimmed
- 2 tbsp apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 tsp honey
- 1 bunch chives, chopped
- white pepper, ground
- 1 preserved lemon, rind, sliced finely (about 1 1/2 tbsp)
- salt flakes, to taste
Steps
Shaved fennel, celery and preserved lemon salad
- Squeeze lemon into large bowl of iced water then drop in squeezed wedges. Using mandoline or knife, finely slice fennel bulbs and celery and place in bowl of water with lemon to prevent discolouration.
- In second bowl, whisk vinegar, oil, honey, chives and pepper.
- Drain fennel and celery- discard lemon - and add to second bowl, along with preserved lemon rind and fennel tips. Toss to coat.
- Cover with cling wrap. Put in fridge for 1 hour before serving. Taste before seasoning as preserved lemon can be quite salty.