FRESH FENNEL SALAD

"This salad can also be transformed into a luncheon dish by adding chunks of canned tuna."

2 fennel bulbs, trimmed
Juice of 1 lemon
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 sweet onion, thinly sliced
1 stalk celery, finely diced
10 dry-cured black olives, for garnish

Slice the fennel bulbs into thin rings. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.

In another bowl, combine the fennel rings, onion slices, and celery. Add the dressing and toss to coat evenly. Garnish with the olives and serve.

Servings: 4
Source: The Scent of Orange Blossoms: Sephardic Cuisine from Morocco by Kitty Morse, Danielle Mamane, and Owen Morse