Shaved Cauliflower, Fennel, And Beet Salad With Parmesan Dressing

• Parmesan vinaigrette
• 1/4 cup freshly ground (or finely grated) parmesan cheese
• 2 tablespoons extra-virgin olive oil
• Juice of 1 lemon (about 2 tablespoons)
• Pinch kosher salt
• Salad
• 1/2 head of cauliflower
• 1/2 bulb of fennel (cut lengthwise, stem still attached)
• 2 small beets, preferably red and golden, peeled
• Kosher salt
• Ground or finely grated parmesan, for garnish

1. Combine the parmesan, olive oil, lemon juice, and salt in a jar with a lid. Close and shake, shake, shake until creamy and emulsified. Taste and adjust the seasoning as needed.
2. Break the cauliflower into big florets. Shave on a mandoline into 1/8"-thick slices-if they're too thin, they'll fall apart-directly into a large bowl. Halve the fennel half, lengthwise, leaving the stem attached (this ensures pretty fennel cross-sections). Shave each fennel quarter on the mandoline into paper-thin slices, directly into the bowl. Shave each beet on the mandoline into paper-thin slices, directly into the bowl. Sprinkle with a couple big pinches of salt and toss gingerly with your hands.
3. Dress the salad-you'll use all of the vinaigrette-and toss again with your hands. Taste and adjust the salt if necessary. (This can keep in the fridge for a couple hours.) Shower with more ground parmesan just before serving.

parmesan vinaigrette, freshly ground, extravirgin olive oil, lemon, kosher salt, salad, cauliflower, fennel, beets, kosher salt, ground

Taken from food52.com/recipes/74830-shaved-cauliflower-fennel-and-beet-salad-with-parmesan-dressing (may not work)