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SHAVED FENNEL AND PARMESAN SALAD

3 tsp fresh lemon juice
1/2 tsp salt
1/2 tsp fresh black pepper
1/4 cup olive oil
4 bulbs fresh fennel
1 head radicchio
225g parmesan cheese

In a salad bowl, combine lemon juice, salt and pepper and whisk in
the olive oil. Slice the fennel bulbs wafer-thin, cutting from base
to tip to make fan-like slices. Place into the vinaigrette and
toss.

Tear radicchio leaves into bite-size pieces and toss with fennel.
Divide between four salad plates. Shave parmasan into thin sheets,
sprinkle on each place an serve.

Despite the presence of radicchio and shaved parmasan and therefore
being very trendy (at least in Melbourne) this is a great salad,
particularly if you look forward to fennel every winter the way I
do.

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