Fennel Salad with Parsley, Parmesan, and Lemon

Ingredients

• 1 fennel bulb
• 2 tablespoons lemon juice
• 1 cup parsley leaves
• 2 tablespoons extra-virgin olive oil
• 1/4 cup shaved parmesan

Instructions

1. 1
   Trim 1 fennel bulb, reserving 1 to 2 tablespoons fronds. Halve, core, and thinly slice on a mandolin. In a large bowl, toss fennel with 2 tablespoons lemon juice; season with salt.
2. 2
   Stir in 1 cup parsley leaves, fennel fronds, and 2 tablespoons extra-virgin olive oil. Season with coarse salt and ground pepper and sprinkle with 1/4 cup shaved parmesan (1 ounce).