- 1 fennel bulb
- 2 tablespoons lemon juice
- 1 cup parsley leaves
- 2 tablespoons extra-virgin olive oil
- 1/4 cup shaved parmesan
- Trim 1 fennel bulb, reserving 1 to 2 tablespoons fronds. Halve, core, and thinly slice on a mandolin. In a large bowl, toss fennel with 2 tablespoons lemon juice; season with salt.
- Stir in 1 cup parsley leaves, fennel fronds, and 2 tablespoons extra-virgin olive oil. Season with coarse salt and ground pepper and sprinkle with 1/4 cup shaved parmesan (1 ounce).