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2 tablespoons fresh lemon juice
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3/4 teaspoon grated orange zest
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1 1/2 tablespoons refrigerated orange juice
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3/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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6 tablespoons olive oil
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1 3/4 pounds fennel bulb, about 2 large bulbs, cored and shaved as thin as possible
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1 small red onion, chopped fine
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1/2 cup Grated Parmesan cheese, or a chunk of parmesan for making curls
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