In a large bowl, combine the thinly sliced fennel bulb and chopped fennel fronds.

Drizzle the olive oil over the fennel, then add the lemon juice and zest.

Season with kosher salt and cracked black pepper or red pepper flakes to taste.

Toss the ingredients together until the fennel is evenly coated in the dressing.

Serve the fennel salad immediately, garnished with additional fennel fronds if desired.