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Fennel, Orange, and Parmigiano Salad

Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
Yield 12 servings (serving size: 1 cup)
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

  • 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

Nutrition 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

How to Make It

  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.