Instructions: Cut the fennel into paper thin slices, using a slicing machine (mandolin) and toss with the preserved lemon.

When the fennel is sliced, sprinkle with lemon juice to stop discolouring.

In a small bowl, whisk together the lemon juice, coriander, black pepper and olive oil. Add the vinaigrette to the fennel and toss well.

Garnish with coriander leaves.

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