Fennel & Chili Salsa
Serve this easy and unusual salsa with grilled fish or shellfish. It is especially nice with baked or grilled salmon, served with the salsa spooned over the top and left to cool to room temperature so the fish can absorb the wonderful flavors. Add boiled potatoes, a green salad, and rustic bread to complete the meal.
1 bulb fennel
4 medium chilies
Juice of 1 or 2 large lemons
1 handful fennel fronds, if available
8 tablespoons olive oil
Salt and freshly ground black pepper
Cut off fennel stalks and reserve the fronds. Trim off bottom of fennel bulb; cut bulb in half and slice first from the root to the top and then slice across to make a fine dice.
Seed and finely chop the chilies, and add to the diced fennel bulb.
Chop the fennel fronds and add to the mixture.
Squeeze in the juice of 1 or 2 lemons, to taste, and then stir in the olive oil.
Season with salt and pepper.
Serves 6.
From www.fooddownunder.com.