Fennel Salad with Lemon Dressing
|Fennel bulbs||2 Large|
|Lemon||1 , juiced|
|Finely grated lemon rind||1|
|Sunflower oil/Olive oil||3 Tablespoon|
Put all the dressing ingredients in a screw-top jar and shake well.
Pour the dressing into a mixing bowl.
Trim any brown outside bits and feathery fronds off the fennel.
Cut each bulb into sticks, about 1/4 inch thick and 2 inches long.
Toss the sticks of fennel in the dressing, then arrange on a serving plate.
Decorate the salad with feathery fronds of the fennel for an attractive garnish.