Fennel Salad with Preserved Lemon

• Juice of 2 lemons
• 2 cloves garlic, minced
• 3

In a large bowl, whisk together the lemon juice and garlic, then whisk as you slowly drizzle in the oil. Season with salt and pepper to taste.

Using a sharp knife or a mandoline, cut the fennel into paper-thin slices. Add them, along with the preserved lemon, to the bowl with the dressing and toss to coat. Divide among 4 to 6 serving plates, sprinkle with the cilantro, and serve.