FENNEL PARMESAN SALAD
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt + salt to taste
Freshly ground pepper to taste
4 tablespoons extra virgin olive oil
2 heads of fennel, quartered, cored and very thinly sliced
1- to 2-ounce chunk of Parmigiano-Reggiano cheese
Whisk together the lemon juice, salt and pepper in a salad bowl until the grains of salt dissolve, whisk in the olive oil in a steady stream, add the fennel, a little more salt and plenty of pepper to taste, then toss to coat.
Shave the Parmesan in thin pieces over the salad., toss gently and adjust seasonings. Serves 4 or 5.