Ingredients

The following ingredients have 5 Servings
  • 2 large fennel bulbs- trimmed and cored
  • 3 small persian cucumbers
  • 1/2 cup fresh chopped dill
  • 1/4 cup white onion, thinly sliced ( optional)
  • ⅓ cup olive oil
  • 3 tablespoons lemon juice ( Meyer lemon is nice, or sherry vinegar or, champagne, or red wine vinegar)
  • kosher salt to taste
  • pepper to taste

Instruction

  • Cut fennel bulbs in half and remove their hard core.
  • Using a mandolin, shave fennel thinly and place in bowl.( Or finely slice as thin as possible).
  • Finely slice cucumber with the mandolin and chop the dill. Finely slice the onion.
  • Place all in the bowl and add olive oil,  lemon, salt and cracked pepper. Let marinate in the fridge for 15 minutes before serving.
  • Taste, adjust salt and lemon.