A mandoline or the fine slicing disk on a food processor works best for this salad; the vegetables should be sliced almost paper thin. Eastern Standard chef Jamie Bissonnette coats the vegetables with olive oil first, rather than making a dressing of vinegar and oil. ``If you add vinegar first, it breaks the vegetables down," he says.
|2||medium bulbs fresh fennel, thinly sliced (save the fronds)|
|1||medium red onion, thinly sliced|
|Fronds from 1 bulb of fresh fennel, finely snipped|
|1/2 to 3/4||cup olive oil|
|1/2||teaspoon salt, or to taste|
|1/4||teaspoon ground black pepper, or to taste|
|1/3||cup red wine vinegar|
|1||tablespoon lemon juice|
2. Cover the bowl and set it aside at room temperature for 1 hour for the flavors to mellow. Or transfer to a plastic container and refrigerate for 1 to 2 days.
3. Serve at room temperature with crusty bread. Adapted from Eastern Standard