Fennel and Herb Salad — Jewish Food Society

Ingredients

• 1 fennel bulb, very thinly sliced crosswise
• Juice of 1 lemon
• 1 cup cold water
• ½ cup fresh mint leaves, roughly chopped
• ½ cup fresh parsley leaves, roughly chopped
• 1 tablespoon white wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon flaky sea salt
• ⅛ teaspoon ground black pepper
• 1 cup parmesan cheese, thinly shaved (optional)