For a nice tasty change try this fennel slaw.

Servings: 4
2 fennel bulbs
2 tbsp. fresh lemon juice
2 tbsp. extra-virgin olive oil
1 clove of garlic, minced
¼ tsp. kosher salt
Freshly ground pepper to taste

In a large bowl whisk lemon juice, oil, garlic, salt and pepper. Quarter the fennel lengthwise and core. Thinly slice the fennel. Finely chop 1 tbsp. fennel fronds. Toss the sliced fennel in the dressing and garnish with chopped fronds.