- Calories 95
- Caloriesfromfat 30%
- Fat 3.2g
- Satfat 1.3g
- Monofat 1.4g
- Polyfat 0.2g
- Protein 4.3g
- Carbohydrate 13.9g
- Fiber 3.4g
- Cholesterol 5mg
- Iron 1.2mg
- Sodium 247mg
- Calcium 147mg
Fennel, Orange, and Parmigiano Salad
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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EllenDeller's Review
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.
PKcookin's Review