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Fennel Salad with Parmesan

  • SERVINGS: 12
  • FAST
  1. 1/2 cup plus 2 tablespoons extra-virgin olive oil
  2. 1/2 cup fresh lemon juice
  3. Salt and freshly ground pepper
  4. 6 fennel bulbs—halved, cored and very thinly sliced on a mandoline
  5. 1 1/2 cups Parmesan shavings made with a vegetable peeler (3 ounces) 
  1. In a large bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the fennel and toss to coat. Transfer the fennel salad to a platter, top with the Parmesan shavings and serve.
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