Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 2004


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

Recipe Summary test

12 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

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.