Shaved Vegetable Salad

9-8 tblsp extra olive oil

1-3 tblsp fresh lemon juice

1 clove garlic, crushed

salt

3 large fennel bulbs

6 celery stalks, thinly sliced on the diagonal

8 large radishes thinly sliced

1 large bunch Italian parsley, washed leaves removed (optional I prefer without as I'm not a huge parsley fan)

1-3 ounce piece of Parmesan shaved with a vegetable peeler

Fresh ground black pepper

In a small bowl of jar whisk together olive oil, lemon juice, garlic and salt to taste. Set aside.

Trim the feathery stalks and root of fennel so the base of the bulb is flat. Remove any tough outer stalks. Using a sharp knife or mandolin, slice the bulb from top to bottom. Then slice crosswise as thinly as possible into half moons. In a plastic bag toss the sliced fennel with a few drops lemon juice to prevent discoloration. Set aside.

Just before serving in a large bowl, toss the fennel, celery and radishes with a little olive oil.

Arrange the vegetables on 6 plates with salt to taste and drizzle with the reserved lemon dressing. Sprinkle on a generous amount of shaved Parmesan. Finish with pepper to taste.