Fennel with Sweet Onions

Fennel with Sweet Onions Recipe
Howard L. Puckett

Recipe from

Coastal Living


2 fennel bulbs, trimmed and very thinly sliced
1 sweet onion, very thinly sliced
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped preserved lemon*
2 tablespoons chopped, pitted, oil-cured black olives or kalamata olives (about 10 olives)


Combine all ingredients in a large bowl. Serve at room temperature.

*You can order a 17-ounce jar ($12) from LaVigue Fruits, 760/723-9997 or lavignefruits.com.

Kitty Morse and Danielle Mamane,

The Scent of Orange Blossoms: Sephardic Cuisine from Morocca,

Coastal Living

January 2004
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