Simple Fennel Salad with Lemon

Raw fennel doesn’t need much to shine. Shaved thin, add lemon juice, done. A shaved apple, salad turnip, or kohlrabi added would also be refreshing and delicious!

Adapted from Zestful Kitchen

Ingredients

1 fennel bulb, trimmed and very thinly sliced (or shaved)
2 tablespoons chopped fennel fronds
1–2 tablespoons extra-virgin olive oil

1 lemon, zested and juiced
Kosher salt
Cracked black pepper or red pepper flakes

Instructions

1. Combine fennel, fennel fronds, 1 tablespoon olive oil, 3 tablespoons lemon juice, and ½ teaspoon lemon zest in a medium bowl; season to taste with salt, a good amount of cracked pepper and additional olive oil and fennel fronds as needed.
2. Let salad stand 15 minutes before serving (to soften the fennel).