Fennel, Orange, and Parmigiano Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
If possible, use a mandoline to cut the fennel into uniform, paper-thin slices. Make the vinaigrette up to 3 days in advance, and shave the cheese up to a day ahead; store separately in the refrigerator. Ingredients:
2 teaspoons grated orange rind |
6 tablespoons fresh orange juice |
2 tablespoons white wine vinegar |
2 tablespoons honey |
1 tablespoon extravirgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
6 cups very thinly sliced fennel bulb (about 3 small bulbs) |
6 cups torn bibb lettuce |
2 1/2 cups orange sections |
1 cup loosely packed fresh flat-leaf parsley leaves |
3/4 cup (3 ounces) shaved parmigiano-reggiano cheese |
Directions:
1. To prepare vinaigrette, combine first 8 ingredients, stirring with a whisk.
2. To prepare salad, combine fennel, lettuce, orange sections, parsley, and Parmigiano-Reggiano cheese in a large bowl; toss well. Drizzle with vinaigrette; toss gently to combine.
|
|