400-500g fennel (bulb, stems & leaves)
juice of 1 lemon, about 3 tbsp
1/4 tsp salt
2 tbsp Extra Virgin Olive Oil
Mix lemon juice, salt and olive oil together in a small bowl. Set aside
Thinly slice fennel bulb, and chop stems and leaves. A mandoline slicer makes this job very quick!
Gently toss fennel with dressing.