Fennel-Apple Salad with Walnuts

Here is my favorite Fennel Salad Recipe, adapted from New York Times Cooking

Ingredients

3 tablespoons lemon juice, plus more to taste
½ teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
¼ cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline

2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
⅓ cup fennel fronds
½ cup toasted walnuts
2½ ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Instructions

1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
2. In a large bowl, toss the dressing with fennel and apple. Fold in fennel fronds and walnuts. Top with Parmesan just before serving.
3. TIP: Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients up to 1 hour before serving.