Name: Merguez and Marinated Fennel on Toast
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: 1 fennel bulb, thinly sliced on a mandoline; 1 tbsp fennel fronds, finely chopped; 2 tbsp (30 ml) lemon juice; ¼ tsp salt; 8 merguez sausages; 1 tbsp (15 ml) olive oil; ½ cup (125 ml) mayonnaise; 1 lemon, zest finely grated; 1 tbsp mint leaves, finely chopped, plus more for serving; 1 baguette, halved horizontally, each half cut in 2 pieces, warmed; 2 cups (90 g) curly-leaf lettuce, torn

Preparation

- In a bowl, combine the sliced fennel with the fennel fronds, half of the lemon juice and the salt. Let marinate while you prepare the next steps.
- Meanwhile, in a large non-stick skillet over medium heat, cook the sausages in the oil for 8 to 10 minutes or until cooked through. Pat dry with paper towels. On a work surface, cut each sausage in half lengthwise. Set aside on a plate.
- Meanwhile, in a small bowl, combine the mayonnaise, lemon zest, mint and remaining lemon juice. Lightly season with salt and pepper.
- Spread the lemon mayonnaise over the sliced baguette. Top with the lettuce. Place 4 sausage halves on each piece of bread and garnish with the marinated fennel. Sprinkle with mint leaves, if desired.

Merguez and Marinated Fennel on Toast

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin