Name: Fennel, Orange, and Parmigiano Salad
Yield: 12 servings (serving size: 1 cup)
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; ½ teaspoon salt; ¼ 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 ½ cups orange sections; 1 cup loosely packed fresh flat-leaf parsley leaves; ¾ cup (3 ounces) shaved Parmigiano-Reggiano cheese

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EllenDeller

12/12/2012

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.

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Fennel, Orange, and Parmigiano Salad

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