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.

Joanne Weir
Recipe by Cooking Light

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Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

Recipe Summary

Yield:
12 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

95 calories; calories from fat 30%; fat 3.2g; saturated fat 1.3g; mono fat 1.4g; poly fat 0.2g; protein 4.3g; carbohydrates 13.9g; fiber 3.4g; cholesterol 5mg; iron 1.2mg; sodium 247mg; calcium 147mg.