Paper Thin Fennel Salad

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READY IN: 5mins
Recipe by robd16

My favourite way to enjoy raw fennel, the aniseed flavour really shines through and lemon juice lifts it right up


  1. Cut the fennel into paper thin slices from root to tip - a mandoline is best used for this job.
  2. Make a dressing with the rest of the ingredients and pour over the fennel.
  3. Allow to sit for 15 minutes before serving.

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