Ingredients
3 large fennel bulbs, sliced1 small red onion, halved and thinly sliced2 tablespoons olive oil2 tablespoons lemon juice1-1/2 teaspoons salt1/2 teaspoon pepper
Preparation
Trim fennel bulbs and cut into thin wedges. Snip feathery fronds; reserve 1 tablespoon.
In a large bowl, combine onion and fennel wedges. In a small bowl, whisk the oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour. Sprinkle with snipped fronds before serving.
