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Source: Food and Wine Quick from Scratch

Fennel and Red Onion Salad with Parmesan
Crisp raw fennel, pungent onion, and a sprightly lemon and orange dressing make for a delectable salad. A food processor with a slicing attachment cuts the fennel in no time.
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Serves: 4
Prep Time: 7 minutes
Cook Time: none
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2 tablespoons fresh lemon juice
3/4 teaspoon grated orange zest
1 1/2 tablespoons refrigerated orange juice
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 tablespoons olive oil
1 3/4 pounds fennel bulb, about 2 large bulbs, cored and shaved as thin as possible
1 small red onion, chopped fine
1/2 cup Grated Parmesan cheese, or a chunk of parmesan for making curls




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

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.





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