• Fast
• Healthy

Ingredients

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) 

Directions

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.