- In a bowl, whist together the lemon juice 2 tablespoons of water, the oil and salt.
- Cut off the fennel stalks and fronds. Finely chop ¼ cup of the fronds and add to the bowl of dressing.
- Discard the stalks. Cut the bulb in half and slice thinly. Add the fennel to the bowl and toss to combine.
- Serve sprinkled with Parmesan.
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