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Shaved fennel, celery and preserved lemon salad

shaved fennel, celery and presewed lemon saladReal Living
8
15M

Ingredients

Method

1.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.
2.In second bowl, whisk vinegar, oil, honey, chives and pepper.
3.Drain fennel and celery- discard lemon – and add to second bowl, along with preserved lemon rind and fennel tips. Toss to coat.
4.Cover with cling wrap. Put in fridge for 1 hour before serving. Taste before seasoning as preserved lemon can be quite salty.

Equipment 2 large mixing bowls; mandoline slicer or sharp knife; whisk; colander; cling wrap Preserved lemons are available in jars or tubs from delis. Only the rind eaten, so cut the flesh away. If you would like to make your own, cut lemons in quarters, rub well with lots of sea salt and pack into a sterilized jar. Cover with lemon juice. You can add flavourings such as peppercorns, fennel seeds, cinnamon sticks or bay leaves if you like. Seal the jar and store in the pantry for at least a month before using. You can give the rind a rinse under cold water if you like before using.

Note

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