Paper Thin Fennel Salad

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

• Ready In: 5 mins
• Serves: 2

Ingredients

• 1  head fennel
• 1  lemon, juice of
• 25  ml olive oil
•  salt
•  fresh ground black pepper

Directions

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.