Fennel and Red Pepper salad with Sherry Vinegar dressing

This was in the Post Food Section a few weeks ago:

First use the chop blade in the FP on about 2 T. cilantro. (The recipe called for parsley.) Then switch to the slicing blade. Take 1 fat fennel bulb and quarter it with vertical slices so that it goes into the food processor heads-up. Slice. Likewise slice the red pepper. The very thin slices let the juices blend nicely.

For the dressing whiz 2 T. lemon juice, 1 T. sherry vinegar, 1 clove minced garlic and 2 - 4 T. olive oil.

Use lettuce on the bottom of the plates. Add the vegetables. Top that with shaved parmesan then add the dressing.