Fennel has an unusual taste of sweet liquorice that is hydrayting.
Fennel bulb, cored and thinly sliced.
Fennel fronds, a few strands of the green feathery fronds for texture.
Lemon juice from 1/2 lemon.
3 tablespoons olive oil.
Celtic sea salt.
Orange segments, olives, walnuts, oregano.
Clean and wash your fennel.
Slice the stems off, closest to the bulb as possible.
Cut off some of the green fronds and save both the stems and remaining fronds for broth or tea.
Slice the bulb in half and take the core out of the fennel bulb.
Use a knife to slice the fennel either lengthwise or width wise, any way you prefer.
Add in the optional ingredients.
Dress your salad with lemon juice and delicious olive oil.