2 fennel bulbs, trimmed and very thinly sliced |
1 sweet onion, very thinly sliced |
3 tablespoons fresh lemon juice |
3 tablespoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 tablespoon chopped fresh cilantro |
1 tablespoon finely chopped preserved lemon |
2 tablespoons chopped, pitted, oil-cured black olives or kalamata olives (about 10 olives) |
