6 fennel bulbs—halved, cored and very thinly sliced on a mandoline
1 1/2 cups Parmesan shavings made with a vegetable peeler (3 ounces)
How to Make It
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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