1 bulb fennel
juice of 1/2 a lemon (or 1/2 an orange)
sea salt + freshly ground pepper
Remove the stalks from the top of the fennel bulb. Remove the fronds and set aside. Cut the head in half through the core. Trim out the woody core and then slice the remaining bulb as thinly as possible. In a bowl toss fennel with juice of lemon/orange, drizzle of olive oil, sprinkle of sea salt and pepper and zest of orange. Spread out onto a nice plate. Carefully peel orange with a knife (removing pith) and slice into wedges or rounds. Lay orange over fennel and top salad off with fennel fronds. This salad can be kept in the fridge for several days.