The slightly orange flavor of Meyer lemons makes them sweet enough to eat plain, a fact well exploited in this fennel salad. You'll want to "shave" the fennel as thinly as possible. A mandoline is useful, but not necessary. A sharp knife will do the trick.
- Cut the fennel bulb in half lengthwise. Lay the halves cut-side down and use a sharp knife to slice crosswise as thinly as possible (or, use a mandoline). Put the fennel in a medium bowl.
- Cut off and discard the ends of the lemon (cut enough peel away so you can see fruit, not just the white pith). Put the fruit down on one cut-side; with a sharp paring knife cut off and discard the peel and pith. You should be left with a gloriously piece of fully peeled (no white pith remaining) lemon. Hold the peeled lemon in your hand over the fennel (to collect any juice that drips as you cut) and with a sharp paring, cut out each section of lemon from the membrane. Let the sections fall into fennel. When you've cut out all the sections, squeeze the remaining membrane and let the juice fall into the salad.
- Toss the fennel and lemon sections. Sprinkle them with salt and toss to combine. Taste and add more salt to taste if needed. Drizzle with a bit of olive oil, if you like.