To prepare the fennel, cut off the stalks (save them to use in soups or stocks) and then cut the white bulb in half. Before thinning, use a small paring knife to remove any tough outer layers or brown spots. u003cbr/u003eu003cbr/u003eIf you're serving your fennel raw, sprinkle with olive oil and lemon juice or vinaigrette dressing for added flavor.