This is Anna’s fennel and lemon salad. It couldn’t be easier and if you like aniseed flavours this will be totally moreish.
Take a fennel bulb and cut the bottom and tops off.
Then cut the bulb into chunky slices. You want bits small enough to eat with a fork but large enough to steal from the bowl when no one is looking. 🙂
Generously sprinkle with salt and lots of lemon juice. You can even drizzle a little olive oil too.
Mix and then garnish with parsley.
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