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Limão e Salada de Funcho (Lemon Fennel Salad)

Course Salad
Cuisine Angola
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author International Cuisine


  • 1 fennel bulb sliced thinly including the fronds
  • ¼ cup lemon juice freshly squeezed
  • 2 Tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ cup parmesan cheese freshly grated


  • Put the sliced fennel fronds in a bowl.
  • Whisk together the lemon juice, olive oil and salt.
  • Sprinkle the fennel with the parmesan cheese
  • Dress the fennel with the lemon vinaigrette and toss lightly
  • Serve