Fennel with Sweet Onions

Yield: Makes 8 servings

Ingredients

• 2  fennel bulbs, trimmed and very thinly sliced
• 1  sweet onion, very thinly sliced
• 3  tablespoons  fresh lemon juice
• 3  tablespoons  olive oil
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground pepper
• 1  tablespoon  chopped fresh cilantro
• 1  tablespoon  finely chopped preserved lemon*
• 2  tablespoons  chopped, pitted, oil-cured black olives or kalamata olives (about 10 olives)

Preparation

Combine all ingredients in a large bowl. Serve at room temperature.

*You can order a 17-ounce jar ($12) from LaVigue Fruits, 760/723-9997 or lavignefruits.com.

Kitty Morse and Danielle Mamane, The Scent of Orange Blossoms: Sephardic Cuisine from Morocca, Coastal Living, JANUARY 2004