Fennel, Red Onion & Preserved Lemon Salad

1. 1

   Slice fennel in half lengthwise, place on a cutting board flat side down and cut into very fine slices.

2. 2

   Finely slice the red onion the same way

3. 3

   Blanch the peas in boiling water for 1 minute, drain and slice lengthwise into fine strips.

4. 4

   Finely chop mint.

5. 5

   Rinse the preserved lemon to remove salt and discard flesh. Finely dice the peel.

6. 6

   Using a medium sized serving bowl mix the mustard, the finely diced lemon peel and the olive oil until combined, add vinegar and stir well. Taste for seasoning and add pepper and salt if necessary.

7. 7

   Place sliced fennel, onion, peas and mint in the bowl and toss the dressing through.

8. 8

   Leave for 15 minutes to allow flavors to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.