Angolan Lemon Salad

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Description

Ingredients

Procedures

  1. In a bowl, whist together the lemon juice 2 tablespoons of water, the oil and salt.
  2. Cut off the fennel stalks and fronds. Finely chop ¼ cup of the fronds and add to the bowl of dressing.
  3. Discard the stalks. Cut the bulb in half and slice thinly. Add the fennel to the bowl and toss to combine.
  4. Serve sprinkled with parmesan.