“I made this recipe by combining Recipe #74183, Recipe #266484, and the ingredients I had at home (cooking time is marinating time).
Serve with a piece of fresh crusty bread to absorb extra oil & vinegar.”
- Ready In:
- 2hrs 10mins
- Ingredients:
- 4
- 1
large fennel bulb
- 1⁄3
cup olive oil
- 4
tablespoons cider vinegar
-
salt, to taste
directions
- Cut fennel in half (use the bulb part only).
- Rinse under cold water.
- Remove core.
- Slice thinly.
- In an airtight container- mix oil, vinegar, and salt.
- Add fennel.
- Close container tightly and give a good shake.
- Set aside for 2 hours, turning the pot upside down/right side up once in a while.
- Serve individual portions, with some of the liquid & a piece of bread.
- Garnish with a sprig of leaves (from the top of the fennel).
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