Shaved Fennel And Parmesan Salad

• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon fresh black pepper
• 1/4 cup olive oil
• 4 bulbs fresh fennel
• 1 head radicchio
• 1/2 pound chunk Parmesan cheese

1. In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil.
2. Using a sharp knife or the slicing attachment on a food processor, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fanlike slices.
3. Place the fennel in the lemon vinaigrette and toss.
4. Tear the radicchio leaves into bite-size pieces and toss with the fennel.
5. Divide between 4 salad plates.
6. Then, using a vegetable peeler, shave the Parmesan cheese into thin sheets, sprinkle on each plate and serve.

lemon juice, salt, fresh black pepper, olive oil, fresh fennel, head radicchio, parmesan cheese

Taken from cooking.nytimes.com/recipes/4627 (may not work)