Fennel, Orange, and Parmigiano Salad

2 Reviews
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Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
Yield
12 servings (serving size: 1 cup)
Joanne Weir
April 2004
RECIPE BY Cooking Light

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.

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
  • 1/2 teaspoon salt
  • 1/4 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 1/2 cups orange sections
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 3/4 cup (3 ounces) shaved Parmigiano-Reggiano cheese

Nutritional Information

  • 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

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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