Page title and description
- 1 fennel bulb
- lemon juice
- olive oil
- fresh parsley to garnish and fennel fronds if available, chopped
- salt and pepper
Prep time: 5 min
Step 1Trim the fennel, removing tough stalks and base but reserving the green feathery fronds. Quarter, then slice each quarter very, very thinly.
Step 2Arrange the slices in a serving dish, squeeze over lemon juice, then a generous drizzle of olive oil. Season. Chop the reserved fronds roughly and scatter over the top, along with a little chopped parsley.