quick fennel salad

Slice the fennel lengthwise and put it in a salad spinner. Cove with cold water and add 1 tablespoon salt. Soak for 5 - 10 minutes. Drain and dry it. Put it in a medium salad bowl, zest the lemon, then cut it in half and squeeze half of it over the fennel.

Drizzle olive oil, about 2 tablespoons. Taste the fennel and add salt if necessary. Sprinkle white or black pepper. Garnish with oregano leaves. Serve immediately or store in a container in the fridge up to 24 hours. It gets better the next day