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.
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
How to Make It
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.
Very nice variation on this salad, with a tasty dressing and a cool, refreshing bite. I had no parsley or bib lettuce, but used a mixture of arugula (thus the bite) and spinach. Also sliced in a bit of red onion. I reduced this by half and half again to make three servings. We had this for supper with the fabulous CL farfalle pasta with lamb ragu and ricotta.
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