|Fennel sliced paper thin.|
|Mint and parsley washed and ready to be chopped.|
|Salad ready to be served.|
1 fennel bulb
small handful of fresh parsley and mint
2 tbsp olive oil
2 tbsp lemon juice
salt and pepper to taste
Wash the fennel bulb and chopped the ends off including any fern stalks. Slice the bulb into chunks and using a food processor, process the fennel into paper thin slices. Add the fennel slices to a medium to large size bowl.
Chop the parsley and mint and add to the fennel. Mix well. Add the lemon juice, oil and salt and pepper. Combine well. Store in the fridge until ready to serve. Serves 4.