"Long strips of raw zucchini and shaved fennel absorb the lemony vinaigrette, making a delicious base for this salad. Serve right away after tossing with the dressing to keep the zucchini crisp...."
INGREDIENTS
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1 pound zucchini (2-3 medium)
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1 large bulb fennel, quartered and cored, fronds reserved
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2 tablespoons extra-virgin olive oil
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2 tablespoons lemon juice
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3/4 teaspoon salt
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1/4 teaspoon freshly ground pepper
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1/4 cup slivered red onion
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6 tablespoons shredded Manchego or Asiago cheese