Merguez and Marinated Fennel on Toast

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

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Preparation 20 MIN

Cooking 8 MIN
Servings 4

Ingredients
Preparation

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.