Fennel And Red Onion Salad With Parmesan

• 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

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.
2. Add the oil slowly, whisking. Add the fennel and onion and toss. Let stand at least 5 minutes but no more than 1 hour.
3. 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.

lemon juice, grated orange zest, orange juice, salt, fresh ground black pepper, olive oil, fennel bulbs, red onion, parmesan cheese

Taken from www.food.com/recipe/fennel-and-red-onion-salad-with-parmesan-331153 (may not work)