Took a shot on this one, but it was great. A mandolin makes this a lot easier, but if you don’t have one slice the
Ingredients
- 1/2 fennel bulb very thin slices
- 1-2 orange supreme
- 1 green onion very thin slices
- Chili Oil
- Preserved lemon vinaigrette
- Extra virgin olive oil
- Salt
Instructions
- Add cut fennel and green onions to large bowl with ice water. Let sit for 20 minutes or so, then dry.
- Gently combine everything in a large bowl.
- Plate by spreading a small spoonful of the lemon vinaigrette, then salad. Top with a little olive oil and salt.