|Fennel bulb||1 Large|
|Lemon juice||2 Fluid Ounce (60 Milliliter)|
|Olive oil||5 Tablespoon|
|Freshly ground black pepper||1 Teaspoon|
|Orange rind||1 , pared, pith removed, cut into matchstick strips|
|Parmesan cheese||2 Ounce (60 Gram Piece)|
1. Cut leafy fronds from top of the fennel; set aside about 4 tablespoons. Cut bulb into thin slices. Place in a salad bowl.
2. Whisk lemon juice, olive oil and half the pepper together. Add dressing to fennel and toss.
3. Add fennel fronds and orange rind to salad and toss. Divide mixture between serving plates.
4. Using a cheese slicer or potato peeler, pare Parmesan cheese into paper-thin slices. Arrange slices over fennel, sprinkle with remaining black pepper and serve.