Prep 5 mins
Cook 0 mins
My favourite way to enjoy raw fennel, the aniseed flavour really shines through and lemon juice lifts it right up
- Cut the fennel into paper thin slices from root to tip - a mandoline is best used for this job.
- Make a dressing with the rest of the ingredients and pour over the fennel.
- Allow to sit for 15 minutes before serving.