Fennel is a hardy bulb that can be sliced thinly or a little on the thicker side, depending on your taste and what you're making. For this salad, I like it thin, but thick enough that it has some crunch when you bite into it. To cut it for salads, cut it in half, remove the core from the bottom of the bulb, and remove the stems from the top. (Save the soft fronds to top the salad!) Place the fennel on a mandolin, or use a chef's knife, and slice across the bulb so you you get thin strips.