Fennel Salad



  • 400-500g fennel (bulb, stems & leaves)

  • juice of 1 lemon, about 3 tbsp

  • 1/4 tsp salt

  • 2 tbsp Extra Virgin Olive Oil


  1. Mix lemon juice, salt and olive oil together in a small bowl. Set aside

  2. Thinly slice fennel bulb, and chop stems and leaves. A mandoline slicer makes this job very quick!

  3. Gently toss fennel with dressing.