1 large fennel bulb, or 2 small, trimmed and thinly shaved on a mandoline or other vegetable slicer
1 cup loosely packed flat-leaf parsley leaves
¼ cup fresh lemon juice
2 tablespoons olive oil
¼ teaspoon crushed dried red chili pepper
¼ teaspoon sea salt
Coarsely ground black pepper
1. Toss together fennel and parsley in a bowl. Add lemon juice, olive oil, chili, and salt; toss to combine. Add pepper to taste.