Shave the fennel using a mandolin or other slicer. Trim the fennel greens and give them a fine chop. Stir together in a large bowl.

In a small bowl, mix together the lemon juice, olive oil and salt.

Using a micro-planer, zest several oranges, until you have the 2 teaspoons of orange zest. Set half aside.

Pour the dressing over the fennel mixture and add a teaspoon of the orange zest. Mix everything together. Your hands are the best tools for the job. Don’t worry. You can always wash them.

To serve, separate into four bowls and top each with a bit of the remaining orange zest.