This recipe I have to give credit where it is due, one of my favourite places to eat in Vancouver. I ate this the first time at her house, and though I cant chop as finely it was almost equally delicious, but none the less exactly what I was feeling for.
This fennel salad, has the cruch of crisp veggies, the tang of lemon juice yet the sweet subtle flavour of the basic olive oil. If you couldn’t tell from this description well I
• Sliced fennel in half, than slice finely and add
• Lemon juice
• Olive oil (a touch of truffle oil gives it a little something extra)
• Salt/pepper
Ohh yes, it is really that easy, and soo soo tasty. Enjoy
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