Serve this crisp salad as an antipasto before an Italian meal.
Trim base from fennel bulb. Remove and discard the fennel stalks; reserve some of the feathery leaves for garnish. Pull off and discard any discolored parts from the bulb. Stand the bulb upright and cut vertically into very thin slices. Arrange the slices on 4 salad plates.
Whisk oil, lemon juice and salt in a small bowl. Drizzle the mixture over the fennel and garnish with a grinding of pepper and a few fennel leaves.
vegetable, 1 fat (mono)