1.   Cut the fennel bulb into thin slices and place in a large salad bowl.

2.   Cut out the core of the fennel bulb, then thinly slice the rest.

3.   Cut each fennel bulb in half lengthwise through the base.

4.   Cut the fennel bulb into quarters vertically through the root, slice off the small core wedges and discard them.

5.   Halve the fennel bulb and slice as thinly as possible.

6.   How about carefully peeling the outer layers from five small fennel bulbs, coring them and slicing them on the diagonal?

7.   Just peel off the outer layers from larger fennel bulbs and cut them in half from top to bottom.

8.   Mix in the minced fennel bulb and leaves and the onion.

9.   Peel the fennel bulb and cut it into thin strips, too.

10.   Place in a large bowl with reserved fennel bulb, reserved fennel leaves and scallions.