Raw fennel sliced thin makes a nice salad, especially when served cold. Here it's very simply prepared with a little parsley, lemon juice, and olive oil.
1 medium-large fennel bulb, thinly sliced or finely chopped
1 tsp lemon juice
1 tsp good olive oil
1/4 cup finely chopped parsley
Pinch or salt
Combine all ingredients in a bowl and toss to coat. If not serving immediately, refrigerate.
Variations: Add shredded carrots or julienned cucumber to the salad.