Shaved Fennel and Apple Salad
2 medium fennel bulbs
2 Granny Smith apples , halved, cored and thinly sliced
1/2 cup thinly shaved Pecorino Romano cheese
1/4 cup extra-virgin olive oil , plus additional for serving
2 tablespoons chopped flat-leaf parsley
1 tablespoon grated lemon zest
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1Remove fennel tops and reserve green, feathery fronds. Trim root ends; halve, core and thinly slice fennel bulbs, using a mandolin or very sharp knife. Chop 1 tablespoon fronds and set aside for garnish.
2 In a large bowl, combine sliced fennel bulbs, apples, cheese, olive oil, parsley, lemon zest, salt and pepper; toss gently.
3 To serve, arrange salad on a large, chilled serving plate. Drizzle with additional olive oil to taste, and sprinkle with reserved fennel fronds.