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.
Fennel, Orange, and Parmigiano Salad
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.
More From Cooking Light
- Calories: 95
- Calories from fat: 30%
- Fat: 3.2g
- Saturated fat: 1.3g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.2g
- Protein: 4.3g
- Carbohydrate: 13.9g
- Fiber: 3.4g
- Cholesterol: 5mg
- Iron: 1.2mg
- Sodium: 247mg
- Calcium: 147mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note