Fennel and lemon mixed with cumin make a startlingly different tasting salad.
1. Peel the lemon, carefully removing all the white membrane. Cut crosswise into very thin slices and remove any seeds. Combine the fennel and lemon slices in a salad bowl. Add the cumin seeds and salt and ground green peppercorns to taste; mix well drizzle the olive oil and mix well let stand for 10 minutes for flavours to blend then serve.
Recipe from the Williams-Sonoma Collection: Salad, published by Simon & Schuster Inc.
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