Thursday, December 19, 2019

Fennel/ Anise Salad 4 sp for the whole salad

1 fennel bulb
1 tbsp of extra virgin olive oil
salt/pepper/ red pepper flakes to taste
fennel fronds

Cut off top of fennel and slice bulb thin removing  core. Toss with EVOO and seasonings and marinate for a few hours at room temp. I add a few of the fennel fronds  Enjoy!

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