Save a few feathery leaves for garnish. Pull off and discard any discoloured or dehydrated out layers.
Stir all ingredients together
Whisk in: 3 tablespoons extra-virgin olive oil
Taste and adjust with salt and lemon juice as needed. When ready to serve, thinly slice the fennel crosswise. A small mandoline makes this job easy and gives pretty results. Toss the fennel with the dressing. Taste and adjust the seasoning if needed
If you like, garnish with: 1 teaspoon chopped fennel tops.1 tablespoon and Parmesan cheese curls