This juicy, hand-cut salad is as easy as one, two, three--and proof that it only takes a few good ingredients to produce a lot of great flavor. The thinner you can get the fennel, the better; in fact, use a mandoline slicer, if you have one.
Cut fennel bulbs in half lengthwise. Cut out cores. Use a sharp knife or mandoline slicer to slice bulbs as thinly as possible. Scatter slices evenly over the entire surface of an oversized plate. Sprinkle on the lemon juice, pepper and parsley. Sprinkle Parmesan evenly over all. Garnish with fennel fronds. Serve this right after it is assembled.
If California-grown Meyer lemons are available to you, use one in this salad; they really add a bright flavor.
Copyright by Terese Allen