Fennel and Parmesan Salad

Ingredients

• 6 cups bibb lettuce 
• 2  fennel bulbs with stalks ( 2 1/2 lb.)
• 2 tablespoons juice of lemon fresh ( 1 large)
• 2 teaspoons lemon rind grated
• 2 tablespoons olive oil extra-virgin
• 0.8 cup freshly parmesan cheese shredded
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon salt 

Equipment

• bowl
• whisk

Directions

1. Trim stalks from fennel, reserving feathery fronds. Quarter fennel bulbs vertically, discarding cores.
2. Cut each quarter into 1/8" lengthwise slices. Chop fronds to measure 1/4 cup, discarding remaining fronds.
3. Whisk together lemon rind and next 4 ingredients in a large bowl.
4. Add fennel, fennel fronds, lettuce, and cheese; toss well. Divide salad among 8 serving plates.
5. Serve immediately.