ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fennel with Sweet Onions

Howard L. Puckett
Yield Makes 8 servings

Ingredients

  • 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)

How to Make It

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

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

The Scent of Orange Blossoms: Sephardic Cuisine from Morocca