Shaved Fennel Salad with Lemon and Olive Oil
  • One fennel bulb
  • Zest of half a lemon
  • 1 tablespoon olive oil
  • ½ teaspoon toasted fennel seeds, optional
  • Salt and pepper to taste
  1. Shave the fennel bulb thinly and scatter over a platter, two to three slices deep.
  2. Sprinkle about half the lemon zest on the feel shreds and add the remaining zest to the olive oil in a separate small bowl. Let stand up to an hour.
  3. Dribble the oil over the shaved fennel.
  4. Sprinkle the optional fennel seeds over the shaved fennel.
  5. Add a light sprinkle of salt and pepper.
  6. Toss just before serving.
Recipe by Taste Buds at