Fennel makes a very delicate salad when sliced paper-thin. It can be difficult to cut the fennel very thin with a knife, so instead I reach for my plastic Japanese mandoline. But watch your fingertips and use the guard!

　　

Ingredients

4 servings

　　2 fennel bulbs

　　2 tablespoons fresh lemon juice

　　Grated zest of 1/4 lemon

　　1 teaspoon white wine vinegar

　　Salt

　　Fresh-ground black pepper

　　3 tablespoons extra-virgin olive oil

　　1 teaspoon chopped fennel tops

　　

Step 1

Trim off the tops and root ends from: 2 fennel bulbs.

　　

Step 2

Save a few feathery leaves for garnish. Pull off and discard any discolored or dehydrated outer layers.

　　

Step 3

To make the dressing, stir together: 2 tablespoons fresh lemon juice, Grated zest of 1/4 lemon, 1 teaspoon white wine vinegar, Salt, Fresh-ground black pepper.

　　

Step 4

Whisk in: 3 tablespoons extra-virgin olive oil.

　　

Step 5

Taste and adjust with salt and lemon juice as needed. When ready to serve, thinly slice the fennel crosswise. A small Japanese mandoline makes this job easy and gives pretty results. Toss the fennel with the dressing. Taste and adjust the seasoning if needed. If you like, garnish with: 1 teaspoon chopped fennel tops.

　　

Variations

Step 6

Parmesan cheese curls, sliced with a vegetable peeler, make a wonderful garnish.

　　

Step 7

Use Meyer lemons when available and double the amount of zest.

　　

Step 8

Add 1 1/2 tablespoons chopped green olives to the dressing.

　　

Step 9

Mix 2 tablespoons parsley leaves in with the fennel.

　　

Step 10

Sweet peppers, celery, and radishes can be sliced and tossed with the fennel (singly or all together).

　　The Art of Simple Food