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