Raw Fennel with Lemon Dressing

1 medium fennel bulb
3 tbsp lemon juice
1/4 cup olive oil
1/4 tsp salt
1/4 tsp sugar
freshly ground black pepper
2 tbsp chopped parsley

Trim the bottom from the fennel bulb. Quarter it lengthwise and cut out any hard core. Slice the quarters crosswise 1/4 inch thick and transfer to a mixing bowl. Toss the fennel with the lemon juice; then add the olive oil, salt, sugar, a generous sprinkling of pepper, and chopped parsley. Toss well to combine; chill for about 30 minutes. Correct seasonings and serve chilled.