Ingredients
- 2 fennel bulbs, thinly sliced on a mandoline (about 4 cups)
- 1 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon schug
- 1 teaspoon kosher salt
- Chopped fennel fronds, for topping
Preparation
Step 1
Combine all the ingredients in a bowl. Toss to combine and top with fennel fronds to serve.
