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.