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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Entered for safe-keeping, until I find fresh fennel, I hear it's quite a treat. From Woman's World 6/02/08. Ingredients:
2 ounces parmesan cheese, chunk |
12 ounces fennel bulbs (small bulb fennel) |
3 tablespoons olive oil |
1 tablespoon white wine vinegar |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3 cups baby spinach leaves, fresh (3 oz.) |
2 radishes, cut into wedges |
1 fennel leaves, for garnish (optional) |
Directions:
1. Using peeler, scrape wide side of cheese chunk to form flaky curls of Parmesan; reserve.
2. Trim tough stalks and feathery fronds off fennel bulb. Trim bottom and remove any tough outer ribs. Halve and thinly slice bulb.
3. Whisk oil with vinegar, mustard, salt and pepper.
4. In large salad bowl, toss together spinach, sliced fennel and radishes.
5. Drizzle with dressing; toss to coat salad with dressing.
6. Top with Parmesan curls.
7. If desired, garnish with fennel frond.
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