- 1 large fennel bulb (or 2 medium bulbs)
- mint vinaigrette
- Using a mandoline, shave the fennel into 5 mm slices starting from the bottom of the bulb. . If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad. I am lucky – i have a set of fantastic knives, and a special someone who is a knife sharpening master..
- Toss fennel with vinaigrette and marinate for at least an hour.
Serve at room temperature.