Fennel And Red Onion Salad With Parmesan - cooking recipe

Ingredients

2 tablespoons lemon juice
3/4 teaspoon grated orange zest
1 1/2 tablespoons fresh orange juice
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 tablespoons olive oil
1 3/4 lbs fennel bulbs, cored and shaved as thin as possible
1 small red onion, chopped fine
1/2 cup grated parmesan cheese

Preparation

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.
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.