Fennel with Lemon
(Crudo di Finocchio con Limone)
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.
Makes 2-3 servings
- 1 fennel bulb, fronds trimmed
- 1 Granny Smith apple
- 4 tablespoons extra virgin olive oil
- Sea salt
- Juice of ½ fresh lemon
- 4-5 sprigs fresh flatleaf parsley, leaves plucked whole from the stems
Step By Step Instructions:
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 the salad until serving. It’s the key to the flavors shining on their own.