Fresh Fennel Salad

I love this salad with most Italian entrees; it’s well-balanced, crunchy, and easy to throw together.

1 fennel bulb, celery-like top removed, cut in half lengthwise & shaved on a mandolin (medium thickness)

2 T extra virgin olive oil
1 t sugar

Sprinkle of salt

Freshly ground black pepper to taste

Juice of ½ lemon

¼ c minced parsley

Combine and toss; cover and refrigerate.  Make at least one hour before serving; toss again immediately beforehand.