What a great idea. From La Lucciola in Bali. From what I recall, this is what the chef told me.
2 fennels
2 tblsp capers
1 tblsp lemon zest
1 tsp minced garlic
3-4 tblsp EVOO
1 tblsp lemon juice
2 tblsp home-made mayo
- slice fennel on a mandolin
- make vinaigrette, let set for 15-20 minutes so the garlic can mellow
- dress the fennel, toss in zest and capers, let marinate a few hours
- fold in mayo
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