Fennel Lemon Salad

Another favourite from my cottage-camping repertoire.  The salad is simple, yet elegant and would be at home on any dinner table.  Interestingly, fennel actually comes in two different shapes - round and then more oblong and slightly flattened.  The round bulbs, called maschi, are actually the male fennel and the oblong bulbs, or femmine, are the female fennel.  The round bulbs tend to be more available at the beginning of the season and the oblong, female ones later in the season.  Apparently the female ones are more prone to seed, hence the fertility connection to the feminine.  I do not really find that there is a taste difference between the two, but the maschi are supposed to be sweeter. As if a male could be sweeter than the female!  Pfffft!!

Ingredients:

1 bulb fennel (look for one with lots of fronds)
1 lemon
2 tablespoons olive oil
1 teaspoon sugar

Slice the fennel in half and remove the hard, central core and cut off the tops at their base. Pluck the fronds off the tops and reserve for later use.

Slice the fennel bulb very thinly using a knife or a mandolin if you have one.  Place in a medium sized salad bowl. Zest the lemon and sprinkle on top of the fennel.  Add reserved fronds.  Squeeze juice from lemon on top of the salad.  Sprinkle with sugar.  Toss.  Allow to macerate for about an hour before serving.