Sliced Fennel Salad

Adapted from Alice Waters’ Simple Food

For the dressing

• Grated zest of 1/4 lemon
• 1 tsp Napa Rosé vinegar
• Sea salt
• Fresh ground black pepper
• 2 tbsp freshly chopped parsley
• 1 tbsp Stonehouse Meyer or Eureka Lemon EVOO
• 3 tbsp Stonehouse EVOO

Directions

Combine first four ingredients in bowl and drizzle/whisk in olive oils. Wash and trim fennel bulbs and slice on a mandolin. Toss with dressing and you’re done. This is one of the best 10-minute recipes out there, and it’s a universal hit.