Lemon Fennel Toasts
Prep time
Total time
Author: Jeanine Donofrio
Ingredients
- 1 fennel bulb, white part only
- 3 squeezes lemon
- Splash honey, agave, or sugar
- A few pinches chopped dill
- Whole grain bread slices, toasted
- Sea salt
- Smoked salmon or cheese (optional)
- Garlic clove, for rubbing toast (optional)
For the yogurt dill sauce:
- ½ cup yogurt of your choice
- 1 teaspoon chopped dill
- Lemon juice, to taste
- Splash agave, honey, or sugar
- Splash extra-virgin olive oil
- Sea salt and fresh black pepper
- ½ small garlic clove, minced (optional)
Instructions
- Using a mandolin, slice paper thin shavings of fennel.
- In a small bowl, mix fennel shavings with the lemon juice, honey, dill, and a pinch of salt. Taste and adjust seasonings. Let the fennel sit and marinate in the juices for a few minutes while you prep the rest.
- Make the dill yogurt: Mix the yogurt, dill, lemon juice, agave, olive oil, garlic, if using, and pinches of salt and pepper. Taste and adjust seasonings. Chill until ready to use.
- Grill or toast the bread, rub with garlic and sprinkle with salt if desired, and drizzle with olive oil. Assemble toasts with salmon or cheese, if using, marinated fennel, and a dollop of the yogurt.
Recipe by Love and Lemons at https://dailycove.info/lemon-ey-shaved-fennel-toasts/%3C/div%3E%3Cdiv
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