Ingredients

1/4 cup lemon juice

1 tablespoon olive oil

Salt
2 bulbs fennel (800 g total)

1/4 cup shaved Parmesan cheese

Preparation

1. Whisk together the lemon juice, oil, a pinch of salt and 2 tablespoons water in a medium bowl.

2. Cut off the fennel stalks and fronds. Finely chop 1/4 cup of the fronds and add them to the bowl of dressing; discard the stalks.

3. Cut the bulb in half lengthways and thinly slice crossways. Add the fennel to the bowl and toss well to combine. Scatter the Parmesan over the salad before serving.