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.
Recipe courtesy BAY WOLF RESTAURANT COOKBOOK (10 Speed Press, 2001) by Michael Wild and Lauren Lyle
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