- One bulb of fennel
- 2 tbsp olive oil
- Pinch of good quality sea salt
- 2 tbsp currants
- Juice of 1/2 lemon
- Cut the fennel in half length ways; remove the outside layer from each piece, then cut out the triangular core from each piece.
- Cut each fennel half into slices, making them as thin as you can.
- Add the olive oil, sea salt, and currants.
- Add lemon juice.
- Fennel salad is ready.