Fennel and parsley salad with Meyer lemons

Ingredients

2 large fennel bulbs
1/2 bunch flat-leaf parsley, about 1 cup small sprigs and leaves
2 tsp. minced Meyer lemon zest
Salt and pepper
2 tbsp. extra-virgin olive oil
2 tbsp. Meyer lemon juice

Directions

Cut the fennel in half from top to bottom, cut out the core and remove any bruised outer leaves. Use a mandolin, vegetable slicer or sharp knife to slice the fennel crosswise, as thinly as possible. Transfer the fennel to a medium-sized bowl and toss with the parsley, lemon zest, 1/4 tsp. salt, a pinch of pepper and the oil. Add the lemon juice, toss again and season to taste with salt and pepper.

Variation:
Shave parmesan, manchego or aged goat cheese over the salad and serve nestled in a bed of tender greens--nutty arugula or peppery sprigs of watercress are just a few of the possibilities.