Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.
Photograph by Tina Rupp
Recipe courtesy Food Network Magazine
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!