Summary

Ingredients

• 2 small fennel bulb (s) with green
• 6 tablespoon olive oil, cold-pressed
• 1 teaspoon sea salt

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Instructions

1. Wash, clean and halve the fennel bulbs. Then cut or plane crosswise into wafer-thin strips. Set aside some fennel greens.
2. Mix the oil with the sea salt vigorously and drizzle over the fennel. Garnish the raw vegetables with the fennel greens.
3. 180 Kcal per serving