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
Serves: About 4 cups
Juice lemons or orange and lemon in a bowl, add fennel, fronds, onions, parsley, tarragon and EVOO, and season with salt and pepper. Toss to combine.
Let stand 30 minutes to wilt.