"Quick Fennel Slaw | Rachael Ray"

Ingredients

• Juice of 3 Meyer lemons or juice of 1/1 orange and 1 ripe lemon
• 2 large bulbs fennel, trimmed and shredded on a mandolin or very thinly sliced, plus 1/2 cup fronds, chopped
• 1 large red onion, halved and very thinly sliced
• 1 cup flat-leaf parsley, coarsely chopped
• 1/4 cup tarragon, chopped
• About 1/4 cup EVOO – Extra Virgin Olive Oil
• Kosher salt and black pepper