Fennel and Red-Onion Salad with Parmesan Recipe

Fennel and Red-Onion Salad with Parmesan Recipe

  • 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 pounds fennel bulbs, 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
  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.
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