Method
1. Cook halved fennel in boiling salted water for 3 minutes or until tender, then remove with a slotted spoon and cool completely. 2. For salsa verde, process all ingredients except parsley in a food processor until finely chopped and well combined, then transfer to a bowl, stir in chopped parsley and season to taste with freshly ground black pepper.Makes about 1 cup. Salsa verde will keep covered in an airtight container for up to 3 days.
LIQUOR ACT 2007 – IT IS
AGAINST THE LAW TO SELL OR SUPPLY ALCOHOL TO, OR TO OBTAIN
ALCOHOL ON BEHALF OF, A PERSON UNDER THE AGE OF 18 YEARS.
NSW PACKAGED LIQUOR LICENSE NUMBER LIQP770010131
