Fennel & Basil Salad Recipe
- 2 fennel bulbs
- 1 lemon
- Cayenne pepper
- 3 tablespoons olive oil
- 10 cilantro leaves
- 1 basil seasoning pencil to sharpen
- Wash the fennel and remove the stalks.
- Using a mandoline or a knife, cut into thin slices.
- Zest the lemon and pour its juice over the fennel.
- Add the olive oil.
- Add the zest and the cayenne pepper.
- Mix the preparation.
- Season with salt and pepper, and finish by sharpening the basil pencil over the dish.
