| • | Cut the fennel in one-half length ways; take aside the external layer from each piece, then cut down aside the triangular core from each piece.
| | • | Cut each fennel one-half into slices, making them as slim as you can.
| | • | Add the olive oil, sea salt, and currants.
| | • | Add citrus limon juice.
| | • | Fennel salad is ready.
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