- 1 bulb fennel
- 1/2 lemon, zest and juice
- 1 tablespoon honey
- a few splashes olive oil
- a sprinkle or two sea salt and freshly ground pepper
- Remove the stalks from the top of the fennel bulb. Cut the head in half through the core. Carefully trim out the woody core and then slice the remaining bulb as thinly as possible. Alternatively, shred it through the large holes of a box grater.
- Whisk the lemon zest and juice, honey, olive oil and salt and pepper together in a nice salad bowl. Toss with the fennel and then grab some forks!