Fennel and Red-Onion Salad with Parmesan

Fennel and Red-Onion Salad with Parmesan
Photo by © Melanie Acevedo


  • 6 tablespoons olive oil
  • ¾ teaspoon grated orange zest
  • 1 ½ tablespoons fresh orange juice
  • 2 tablespoons lemon juice
  • ¼ teaspoon fresh-ground black pepper
  • ½ cup grated Parmesan, or a chunk of Parmesan for making curls
  • 1 small red onion, chopped fine
  • + 2 more ingredients
    • ¾ teaspoon salt
    • 1 ¾ pounds fennel bulbs (about 2 large), cored and shaved as thin as possible

1. 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. 2. To serve, top the salad with the ...

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