The mild anise flavor and bright crunch of raw fennel complement almost any dish, and has become my go-to salad anytime of year.
- 1 medium Meyer lemon
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 1 pound fennel bulb
- 2 tablespoons shaved parmesan
- Zest the lemon into a medium bowl, then juice the lemon into the same bowl, yielding about 3 tablespoons of juice. Add the oil and salt; whisk well.
- Shave the fennel with a mandoline, or slice paper thin with a knife, reserving any feathery fronds that are attached. Add to the bowl with the dressing and toss to combine.
- Arrange the fennel in a thin layer on a small platter, and sprinkle the parmesan and fennel fronds on top. Serve immediately, as the fennel will become soggy if it sits too long.