Recipe Fennel & Basil Salad
- 2 fennels
- 1 lemon
- Cayenne pepper
- 3 tablespoons of olive oil
- 10 coriander leaves
- 1 seasoning pencil to carve Basil
- Wash and remove the stems from the fennel.
- Using a mandoline or a knife, cut 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.
- Salt, pepper, and season using the Basil pencil.
