Yields1 Serving

 ¼ small fennel bulb
 2 tbsp chopped fennel fronds
 1 medium shallot
 1 garlic clove
 2 tbsp capers, chopped and drained
 2 tbsp fresh parsley, chopped
 2 tbsp lemon zest
  cup olive oil
 salt and pepper, to taste

1

Finely chop fennel bulb, fennel fronds, capers and parsley.

2

Mince shallot and garlic. Grate lemon zest.

3

Once your ingredients are prepared, stir together fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest and 1/3 cup olive oil in a bowl. Season with salt and pepper to taste.

4

Cover the salsa verde and let it sit at room temperature for at least 30 minutes.

5

Serve fennel salsa verde with roasted beets or other roasted vegetables, pork, fish, scallops, mussels, or lamb.

Fennel salsa verde can also be made a few hours ahead of time. Cover and store in the fridge.

Ingredients

 ¼ small fennel bulb
 2 tbsp chopped fennel fronds
 1 medium shallot
 1 garlic clove
 2 tbsp capers, chopped and drained
 2 tbsp fresh parsley, chopped
 2 tbsp lemon zest
  cup olive oil
 salt and pepper, to taste

Directions

1

Finely chop fennel bulb, fennel fronds, capers and parsley.

2

Mince shallot and garlic. Grate lemon zest.

3

Once your ingredients are prepared, stir together fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest and 1/3 cup olive oil in a bowl. Season with salt and pepper to taste.

4

Cover the salsa verde and let it sit at room temperature for at least 30 minutes.

5

Serve fennel salsa verde with roasted beets or other roasted vegetables, pork, fish, scallops, mussels, or lamb.

Fennel salsa verde can also be made a few hours ahead of time. Cover and store in the fridge.

Fennel Salsa Verde