Fennel-Lemon Salad

By Earthmother in the raw

Ingredients:

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

Method:

1. Remove the frilly end of the fennel and trim the root. Slice thinly crosswise – here’s where the mandoline comes into play.
2. Whisk olive oil, lemon juice, thyme and parsley in a salad bowl until blended. Add the sliced fennel and toss until coated.
3. Let stand at room temperature at least 30 minutes before serving.
4. Enjoy!