FENNEL AND RED-ONION SALAD WITH PARMESAN

FENNEL AND RED-ONION SALAD WITH PARMESAN image

Yield 4

Number Of Ingredients 9

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2 tablespoons lemon juice
3/4 teaspoon grated orange zest
1 1/2 tablespoons fresh orange juice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1 3/4 pounds fennel bulbs (about 2 large), cored and shaved as thin as possible
1 small red onion, chopped fine
1/2 cup grated parmesan, or a chunk of parmesan for making curls

Steps:

1. In a large glass or stainless-steel bowl, whisk together the lemon juice, orange zest, orange juice, salt, and 1/8 teaspoon of the pepper. Add the oil slowly, whisking. Add the fennel and onion and toss. Let stand at least 5 minutes but no more than 1 hour. 2. To serve, top the salad with the grated parmesan, or with a few curls of parmesan shaved from the chunk of cheese using a vegetable peeler. Sprinkle with the remaining 1/8 teaspoon pepper.