Shanklish Salad

1. 1

   Reserve fennel fronds, then, using a mandolin, thinly slice bulbs and place in a bowl of cold water for 5 minutes or until ready to serve.

2. 2

   To serve, drain fennel well, then layer on a platter with onion, crumbled shanklish and preserved lemon. (If using feta, sprinkle it with za'atar first before crumbling.).

3. 3

   Scatter with reserved fennel fronds and drizzle with olive oil.

* Per serving · 4 servings · Values may vary.

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