Difference between revisions of "Angolan Lemon Salad"
RealRecipes (talk | contribs) m (Text replace - "Category:Angolan Recipes" to "Category:Angolan cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1/4 cup grated [[Parmesan cheese]] | * 1/4 cup grated [[Parmesan cheese]] | ||
| − | == | + | == Procedures == |
# 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]]. | ||
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.
