Shared by Rachel Simons

This recipe was shared by Rachel Simons. Read more about her family in "A Schnitzel Recipe That’s Traveled to Hong Kong, London, New York, and Beyond" and try her recipes for schnitzel with cherries, crispy smashed potatoes, and chocolate tahini truffles.
Place the sliced fennel into a bowl with the lemon juice and cold water. Let sit for about 10 to 15 minutes. Drain the fennel.
In a large bowl, mix the fennel, mint leaves, parsley leaves, white wine vinegar, olive oil, salt, pepper and parmesan (if using). Mix to combine well.
Serve the salad cold.