Venkelsalade

1 medium fennel , or 2 baby fennels

1/2 red onion , shaved or finely sliced

2 tbsp lemon juice

2 1/2 tbsp extra virgin olive oil , separated

1/4 tsp salt

1/4 tsp pepper

1/4 cup parmesan cheese , freshly grated

Cut stalks off fennel (save fronds). Shave the fennel and onion using a mandolin, or slice finely.

Place in a bowl. Add lemon juice and 1 1/2 tbsp olive oil, salt and pepper. Toss.

Spread out on a plate "carpaccio" style. Drizzle with more olive oil, top with freshly grated parmesan then sprinkle with fennel fronds.

Serve immediately! 

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