Fennel-Lemon Salad

By Lynxa

Ingredients

• 1 fennel bulb, shaved thin with a mandoline
• 2 Tbsp extra virgin olive oil
• 2 Tbsp fresh lemon juice
• fresh thyme leaves, chopped
• fresh parsley, chopped

Details

Adapted from earthmother-intheraw.blogspot.com

Preparation

Step 1

Remove the frilly end of the fennel and trim the root. Slice thinly crosswise – here's where the mandoline comes in to play.

Whisk olive oil, lemon juice, thyme and parsley in a salad bowl until blended. Add the sliced fennel and toss until coated. Let stand at room temperature at least 30 minutes before serving.

You'll have to trust me on this one. The lemon perfectly complements the slight licorice of the fennel. Thyme and parsley provide