Trim the fennel, and then slice very thinly. Use a box grater, benriner, or mandoline (not the instrument but the kitchen gadget. A food processor might work as well). Toss with a few pinches salt, then with extra virgin olive oil or white truffle oil to coat lightly. Squeeze a little lemon juice over the top, toss and taste. Season with white pepper and serve garnished with fennel greens. recipe adapted from Vegetarian Cooking for Everyone, Deborah Madison