Makes 4 Servings
3 medium fennel bulbs (1 1/4-1 1/2 lbs) shaved
1/3 cup extra virgin olive oil
Juice from 2 Meyer lemons
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
¼ cup of grated parmesan
2 tablespoons flat-leaf parsley, chopped
If the fennel still has its stalks, trim them away and any unattractive outer leaves. Use an Asian Mandoline to shave fennel into paper-thin slices.
Place the lemon juice, salt and pepper in a large bowl, slowly add the oil and whisk to combine. Add the fennel and toss to coat each slice with some of the vinaigrette.
Mound the salad attractively on a platter or divide among 4 plates. Sprinkle the parmesan cheese over the salad. Finish with parsley and serve.