Honey And Prosciutto Tartine, Fennel And Zucchini Salad
  • 1 zucchini
  • 1 fennel bulb
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • Tarragon, freshly chopped
  • Salt and pepper
  • Steps:
  1. Slice the zucchini and fennel bulb thinly in long strips, using a mandoline if you have one. Place them in separate bowls and add in each, 1 Tbsp olive oil and 1 Tbsp lemon juice. Season with salt and pepper.
  2. Place in the fridge for 40 min minimum, covered.
  3. Then chop the tarragon, mix the two vegetables gently and add the herbs.