Fennel And Green Apple Salad

• 2 fennel bulbs
• 2 granny smith apples, unpeeled, cored, halved and thinly sliced
• 1 1/2 ounces pecorino romano cheese, shaved thinly
• 1 tablespoon grated lemon zest
• 1/4 cup extra virgin olive oil, plus more for serving
• 2 tablespoons chopped flat leaf parsley
• salt and pepper

1. Chop off the fronds where they meet the body of one fennel bulb.
2. Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
3. Repeat with the other bulb.
4. You should have 2 cups of sliced fennel. Set them aside.
5. chop one tablespoon of the fronds and set them aside also.
6. Put the fennel and the apple into a mixing bowl.
7. Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
8. Toss gently, taste and season with salt and pepper.
9. Arrange the salad on a large, chilled serving platter.
10. Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.

fennel bulbs, granny smith apples, pecorino romano cheese, lemon zest, extra virgin olive oil, flat leaf parsley, salt

Taken from www.food.com/recipe/fennel-and-green-apple-salad-261375 (may not work)