Recipe courtesy of Lauren Lyle and Michael Wild
Yield:
Serv es 6 to 8
Level:
None

Ingredients

Directions

Slice the fennel crosswise paper-thin with a mandoline or sharp knife. Put it in a bowl with the juice, salt, and sugar. Squeeze the fennel with your hand and let it sit for 20 minutes. Pour off any excess lemon juice and adjust the salt. If the fennel is too acidic due to particularly juicy lemons, give it a quick rinse in cold water. If you like, julienne a few mint leaves and toss them with the fennel just before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Tuscan Kale Salad with Anchovy Dressing

Recipe courtesy of Valerie Bertinelli

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Deconstructed Lobster Salad

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking