Ingredients
- 1 large fennel bulb
- 50 g pitted kalamata olives, roughly chopped
- 30 g extra virgin olive oil
- 1 teaspoon Aleppo pepper
- Zest of a lemon
- Juice of half a lemon
- Coarse salt
Method
Using a mandonline, thinly slice the fennel. It should yield something like 100 to 150 grams of shaved fennel.
Toss the fennel with the olives, lemon, olive oil, and Aleppo pepper. Add lemon juice and salt to taste.