1 medium Fennel
2-3 tablespoons chopped freshparsley
2 green onions, chopped, greens also
1/4 cup oliveoil
2-3 tablespoons fresh lemon juice
Salt and freshly groundpepper
2-3 tablespoons chopped freshparsley
2 green onions, chopped, greens also
1/4 cup oliveoil
2-3 tablespoons fresh lemon juice
Salt and freshly groundpepper
Preparation
Cut the anise bulb off, wash and shred it very well(like cabbage for Cole slaw), discarding the hard center. Place in amedium bowl, add parsley and onions.
Shred the feathery topof some of the anise . Place olive oil and lemon juice in a cup orsmall dish, mix thoroughly with a fork to blend. Pour oversalad.
Season with enough salt (when you taste it, the saltprovides a balance to the oil and lemon). Add some pepper andtoss.
Cover and refrigerate 2-3 hours to develop theflavors.
