We had a wonderful dish at Tempo of Wild Salmon Filet crusted with Moroccan Spices and served with a Shaved Fennel and Apple Salad as a garnish.
I have been successful with the Salmon, but the Shaved Fennel evades me.
How do they shave fennel paper thin for the salad? The Apple as well?
I made it slicing very thin with a chef's knife, but I couldn't get it thin enough.
I served it with a dressing of O&Co Lemon Infused EVOO and a drop of White Wine Vinegar.
Any help. as well as other recipes for using the fennel will be greatly appreciated.