Featured Pinch Tips Video
- grated zest of 1 lemon
- 4 tsp
- fresh lemon juice
- 2 tsp
- dried oregano
- 3/4 tsp
- freshly ground pepper
- 2 Tbsp
- extra-virgin oilive oil
- 2 Tbsp
- 2 large
- fennel bulbs, about 1 1/2 lb total weight
- 2/3 c
- minced fresh flat-leaf parsley
- red bell pepper, seeded and cut into matchsticks
1In a large bowl, whisk together the lemon zest and the juice and oregano. Add salt and season with pepper. Whisk in the oil and mayonnaise.
2Trim the stalks from the fennel bulbs and discard. Quarter each bulb and trim away the triangle of core at the base. Cut the quarters crosswise as thinly as possible.
3Add the fennel, parsley, and bell pepper to the bowl and toss to coat all the ingredients evenly.
4Serve immediately, or cover and refrigerate for up to 1 hour, then toss again just before serving.
5I found it was just as good the next day as leftovers. As you can see by the picture I did not have red bell pepper so I used green.