Fennel salad

Date: Mon, 27 Jun 2016 | Source: Friend's Italian grandmother


  • 1 fennel bulb
  • Juice of 1/3 of a lemon
  • 2 table spoons good olive oil
  • Salt & pepper to taste


Wash the fennel bulb. Cut off the green top part and hard bottom part. Remove any leaves that seem bruised or discoloured.

Cut up into matchstick-size pieces. Toss with lemon, olive oil, salt and pepper and let stand for about 10 minutes before serving.