Paper Thin Fennel Salad

• 1 head fennel
• 1 lemon, juice of
• 25 ml olive oil
• salt
• fresh ground black pepper

1. Cut the fennel into paper thin slices from root to tip - a mandoline is best used for this job.
2. Make a dressing with the rest of the ingredients and pour over the fennel.
3. Allow to sit for 15 minutes before serving.

head fennel, lemon, olive oil, salt, fresh ground black pepper

Taken from www.food.com/recipe/paper-thin-fennel-salad-399624 (may not work)