May 08, 2013

Marinated Fennel and Pear Salad

I finally had a chance to try lemon and olive oil marinated fennel, highly recommended by a friend who also happens to be one of my favourite bloggers. I love fennel as it is, but the simple marinade of lemon and olive oil truly take it to a whole new level. I whipped up a quick lunch by adding baby spinach leaves (but you could use rocket, if you have it), thinly sliced pear and macadamia nuts to fennel I had marinated for a couple of hours in the fridge.

Marinated Fennel and Pear Salad
(serves 2)

1 fennel bulb, thinly sliced
1 lemon, juiced
2-3 tablespoons extra-virgin olive oil
1 pear, thinly sliced
baby spinach or rocket leaves
macadamia nuts, roughly chopped

1. Add fennel, lemon juice and olive oil in a bowl. Toss to combine and refrigerate for a couple of hours.

2. To serve, simply toss the marinated fennel with the rest of the ingredients.