Fennel and lemon salad


  • 1 bulb of fennel
  • 1 lemon
  • Olive oil
  • Salt


Wash the fennel and slice crossways – arrange the pieces on a plate. Peel very thin slices of lemon peel, making sure to avoid any pith and mix in with the fennel. Sprinkle with salt and a tablespoon or so of olive oil – chill for 10 minutes and serve.

Website by Joe Short