I’ve really been enjoying Liana Krissoff’s book Canning for a New Generation.  It’s fresh, modern and old school all at the same time.   I’m sure my copy will be tattered, stained & sticky by the time summer’s over!

I am a lover of all salads light, fresh & lemony.  This is a favorite. Try topping a sandwich or burger with some for some unexpected tang & crunch.

Juice of 2 lemons
2 cloves of garlic, minced
3 Tablespoons olive oil
Pure kosher salt and freshly ground black pepper
2 medium bulbs fennel, trimmed, halved and cored
1 wedge Preserved Lemon, flesh & pith cut off, rind minced
1/4 cup chopped fresh cilantro

In a large bowl,  whisk together the lemon juice and garlic, then whisk as you slowly drizzle in the oil.  Season with salt and pepper to taste.

Using a sharp knife or a mandoline,  cut the fennel into paper-thin slices.  Add them,  along with the Preserved Lemon, to the bowl with the dressing and toss to coat.

Divide among 4 – 6 serving plates,  sprinkle with cilantro and serve.

Bright, metallic cilantro brings everything together,  but I also like it with mint or parsley.

You can also substitute cabbage for the fennel for a refreshing summery slaw.