Fennel salad (3)
Instructions
Remove the fennel toughest leaves, wash them and cut them into wedges.
Pass them in the vegetable slicer to get thin slices of.
Then place them in a bowl and season with salt, pepper and a tablespoon of vinegar.
Carefully turn them over, sprinkle with chopped parsley and chopped olives.
Ingredients and dosing for 4 persons
- 4 white and tender fennel
- 10 cl of olive oil extra virgin
- 1 tablespoon of wine vinegar
- Chopped parsley
- 50 g of pitted green olives
- Freshly ground pepper
- Salt