Toast 9g fennel seeds in a dry skillet until fragrant, then grind them.
Combine ground fennel seeds, 30g chopped drained capers, 30g finely grated lemon zest, 1g minced shallot, 38g finely chopped small fennel bulb, 30g chopped fresh parsley, 160g lemon juice, and 61g olive oil in a bowl.
Stir in 2 tablespoons chopped fennel fronds and season the salsa verde with salt and pepper.
Sesli anlatım, porsiyon ayarı ve daha fazlası
