Photo from Bistrot Cenisio 10, Milan, Italy
1 fennel bulb, sliced thin (use a mandoline, if you have one).
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
1/2 cup fresh cilantro leaves, chopped; can also chop 1/2 cups of fennel fronds, if they are included with the bulb and reserve the rest for another use.
Whisk olive oil, lemon juice, and cilantro (and fennel fronds, if available) in a salad bowl until blended. Add the sliced fennel and toss until coated. Let stand at room temperature at least 30 minutes before serving.
If you'd like you can also include 1 cup of fresh blueberries and top some shaved goat cheese or crumbled feta.
