1. Reserve fennel fronds, then, using a mandolin, thinly slice bulbs and place in a bowl of cold water for 5 minutes or until ready to serve. 2. To serve, drain fennel well, then layer on a platter with onion, crumbled shanklish and preserved lemon. (If using feta, sprinkle it with za’atar first before crumbling.). 3. Scatter with reserved fennel fronds and drizzle with olive oil. ---------------------------------------------------------------------------
Nutrition
Ingredients
