Christina Pirello

Fennel with Lemon

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Preparation info
  • Makes

    2-3

    servings
    • Difficulty

      Easy

Appears in
The Macroterranean Way: Back to the Cutting Board
The Macroterranean Way

By Christina Pirello

Published 2021

  • About

Fennel is your digestive tract’s best pal, with its peppery flavor aiding in all things related to how well we digest our food. I remember, as a kid, my Nonna making a tea of fennel when we had upset tummies. That ancient wisdom still holds true. In this raw salad, the fennel shines with a simple lemon vinaigrette.

Ingredients

  • 1 fennel bulb, fronds trimmed
  • 1 Granny Smith apple
  • 4 tablespoons extra virgin olive oil

Method

Halve the fennel lengthwise and shave into slices as thinly as you can. Fan the fennel slices on a platter. Halve and core the apple and slice thinly lengthwise. Lay on top of the fennel. Drizzle with olive oil, covering the fennel completely. Sprinkle lightly with salt and drizzle with lemon juice, covering the fennel and apples completely. Sprinkle with parsley leaves and serve. Do not stir t