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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

PKcookin's Review

PKcookin
May 04, 2014
N/A

EllenDeller's Review

EllenDeller
December 12, 2012
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.