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If desired, remove the fronds from the fennel bulb and set aside as a garnish.
Cut away and discard the stalks from the fennel bulb.
Cut the fennel bulb into quarters.
Cut and discard the centre of the core, leaving a little amount of the core behind (this will hold the fennel together).
Cut the wedges into smaller 1cm thick wedges.
With a fennel quarter, sit it on a flat edge. Using a very sharp knife, thinly slice into 2 mm thick slices. This can be done on a mandolin.