Elements
Fennels, 3 not very giant bulbs
Olive oil, 2 tablespoons
Wine vinegar, a number of drops
Salt to style
Preparation
– Take away the ends and the posterior hardness of the fennels.
– Discard the primary two layers.
– Wash the fennels nicely and dry them.
– Minimize the fennels within the center, lengthwise after which into skinny slices widthwise.
– Season with oil, vinegar and salt and serve.
