Worden Farm - Recipes

ISRAELI FENNEL SALAD

1 fennel bulb & stalk, trimmed of greens
1 lemon
1-2 tsp. olive oil
Salt and pepper

Cut bottom off fennel bulb, wash, and slice cross-wise into very thin
slices. Add the juice of 1/2-1 lemon. Coat with olive oil (enough so all
fennel is covered but not floating/drowning in it). Season with salt and
pepper to taste.

Thanks to farm member Mercedes Frace for this recipe, shared on the
Worden Farm members’ group recently.