Shaved Fennel Salad

• 2 fennel bulbs
• 2 tablespoons fresh lemon juice
• Grated zest of 1/4 lemon
• 1 teaspoon white wine vinegar
• Salt
• Fresh-ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon chopped fennel tops

1. Trim off the tops and root ends from: 2 fennel bulbs.
2. Save a few feathery leaves for garnish.
3. Pull off and discard any discolored or dehydrated outer layers.
4. To make the dressing, stir together: 2 tablespoons fresh lemon juice, Grated zest of 1/4 lemon, 1 teaspoon white wine vinegar, Salt, Fresh-ground black pepper.
5. Whisk in: 3 tablespoons extra-virgin olive oil.
6. Taste and adjust with salt and lemon juice as needed.
7. When ready to serve, thinly slice the fennel crosswise.
8. A small Japanese mandoline makes this job easy and gives pretty results.
9. Toss the fennel with the dressing.
10. Taste and adjust the seasoning if needed.
11. If you like, garnish with: 1 teaspoon chopped fennel tops.
12. Parmesan cheese curls, sliced with a vegetable peeler, make a wonderful garnish.
13. Use Meyer lemons when available and double the amount of zest.
14. Add 1 1/2 tablespoons chopped green olives to the dressing.
15. Mix 2 tablespoons parsley leaves in with the fennel.
16. Sweet peppers, celery, and radishes can be sliced and tossed with the fennel (singly or all together).

fennel bulbs, lemon juice, lemon, white wine vinegar, salt, freshground black pepper, extravirgin olive oil, fennel tops

Taken from www.epicurious.com/recipes/food/views/shaved-fennel-salad-387140 (may not work)