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Cut stalks off fennel (save fronds). Shave the fennel and onion using a mandolin, or slice finely.
Place in a bowl. Add lemon juice and 1 1/2 tbsp olive oil, salt and pepper. Toss.
Spread out on a plate "carpaccio" style. Drizzle with more olive oil, top with freshly grated parmesan then sprinkle with fennel fronds.