- 1 fennel bulb with a some of the green leaves if possible
- 2 tablespoons lemon juice
- sea salt and freshly ground black pepper
- 2.5 tablespoons extra virgin olive oil
- Cut the fennel bulb in quarters from the top.
- Cut the base off and slice thinly. A mandoline is excellent for this.
- Toss in lemon juice, olive oil and seasoning
Chill for 15 minutes before serving if possible (This goes really well with 7 spice salmon steaks)
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