Fennel and Parmesan Salad This dish perfectly exemplifies the precepts of the Italian cooking: quality ingredients used simply. Don't try it unless you're willing to splurge on real Parmesan cheese. Makes 4 Servings
	Ingredients: 1 fennel bulb 1 tablespoon extra-virgin olive oil 1 clove garlic, smashed but left whole 2 teaspoons fresh lemon juice Salt and freshly ground black pepper to taste Parmesan cheese (preferably Parmigiano Reggiano)
	Instructions: 1. Trim stalks and fronds from bulb and slice off the woody 1/4 inch from the bottom. 2. Wash and dry fronds and chop. 3. Halve bulb vertically and remove layers as you would an onion. 4. Slice each layer into strips about 1/4 inch wide and put into a mixing bowl with all but 1 teaspoon of the fronds. 5. In a small bowl, mix olive oil with garlic and set aside for a few minutes. 6. Whisk in lemon juice, salt, and pepper. 7. Pour over fennel and remove garlic. 8. Toss and put on a serving platter. 9. Using a vegetable peeler, shave about 3 tablespoons of Parmesan evenly over the fennel. 10. Garnish with additional black pepper and remaining fronds.

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