To cut fennel, remove stalks from each bulb (they can be used to flavor stock). Set bulb on its flat bottom and cut in half, lengthwise. Place fennel cut side down and slice vertically.

To assemble salad, combine fennel, kohlrabi, and onion in a bowl.

Season with olive oil, lemon juice, salt, and pepper and toss to coat.

Before serving, sprinkle pecans over salad.