Slices of crisp fennel act as a palate-cleanser for holiday feasts in Italian households.
- Portion size 6 servings
- 1 fennel
- olive oil
To prepare fennel, rinse and remove any bruised outer leaves or limp leaves. Cut into lengthwise slices about 1/2 inch (1 cm) thick and arrange, slices overlapping, in an oval dish. If desired, drizzle with olive oil, freshly ground pepper and a splash of lemon. Count on 1 large head of fennel for 6 guests.