Difference between revisions of "Angolan Lemon Salad"
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== Description == | == Description == | ||
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* 1/4 cup grated [[Parmesan cheese]] | * 1/4 cup grated [[Parmesan cheese]] | ||
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# In a bowl, whist together the [[lemon juice]] 2 tablespoons of [[water]], the [[oil]] and [[salt]]. | # In a bowl, whist together the [[lemon juice]] 2 tablespoons of [[water]], the [[oil]] and [[salt]]. | ||
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# Serve sprinkled with parmesan. | # Serve sprinkled with parmesan. | ||
| − | [[Category:Angolan | + | [[Category:Angolan cuisine]] |
[[Category:Angolan Salads]] | [[Category:Angolan Salads]] | ||
[[Category:Parmesan cheese Recipes]] | [[Category:Parmesan cheese Recipes]] | ||
[[Category:Fennel seed Recipes]] | [[Category:Fennel seed Recipes]] | ||
[[Category:Fennel Recipes]] | [[Category:Fennel Recipes]] | ||
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Latest revision as of 16:50, 15 July 2012
Description
Ingredients
- 1/4 cup lemon juice
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 2 fennel bulbs
- 1/4 cup grated Parmesan cheese
Procedures
- In a bowl, whist together the lemon juice 2 tablespoons of water, the oil and salt.
- Cut off the fennel stalks and fronds. Finely chop ¼ cup of the fronds and add to the bowl of dressing.
- Discard the stalks. Cut the bulb in half and slice thinly. Add the fennel to the bowl and toss to combine.
- Serve sprinkled with parmesan.
