Fennel, Orange, and Parmigiano Salad

Fennel, Orange, and Parmigiano Salad Recipe
Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
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.

Yield:

12 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 95
Caloriesfromfat 30 %
Fat 3.2 g
Satfat 1.3 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 4.3 g
Carbohydrate 13.9 g
Fiber 3.4 g
Cholesterol 5 mg
Iron 1.2 mg
Sodium 247 mg
Calcium 147 mg

Ingredients

Vinaigrette:
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
Salad:
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

Preparation

To prepare vinaigrette, combine first 8 ingredients, stirring with a whisk.

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.