Fennel Salad

1. 1

   Slice the fennel crosswise paper-thin with a mandoline or sharp knife.

2. 2

   Put it in a bowl with the juice, salt, and sugar.

3. 3

   Squeeze the fennel with your hand and let it sit for 20 minutes.

4. 4

   Pour off any excess lemon juice and adjust the salt.

5. 5

   If the fennel is too acidic due to particularly juicy lemons, give it a quick rinse in cold water.

6. 6

   If you like, julienne a few mint leaves and toss them with the fennel just before serving.

No additional tips available.