Suggestion: If you toss the dressing on this salad in a bowl and then transfer the vegetables to another serving container without the excess dressing, it makes for a nicer salad.  You can always serve the cheese on the side. Makes 6 servings.

Ingredients:

·        1 large fennel bulb, white part only

·        1 bag of frozen fancy string beans, defrosted

·        1/4 pound parmesan cheese, shaved

·        Juice from one lemon

·        1/4 cup olive oil

·        Salt and pepper to taste

Directions:

1.      Using the shredding disc on the food processor, a mandoline or a very sharp knife, shave piece of fennel as thin as you can. Put into a bowl of ice water and separate the pieces with your fingers.

2.      Rinse and drain the string beans. Drain the fennel. Dry the string beans and fennel as best you can. (A salad spinner works well for this.) Put into a large bowl.

3.      In a small bowl, whisk together the olive oil and lemon juice until well combined and starting to thicken.

4.      Toss the fennel and string beans with the dressing until well coated. Add the parmesan and toss again gently careful not to break up the cheese.

5.      Remove the salad from the bowl and put it into a resealable container. Discard the dressing that remains in the bowl. Do NOT not pour it into the container - it will make the salad too soggy.

6.      Refrigerate until ready to pack up or use.

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