Fennel Salad

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Ingredients:

• 2 fennel bulbs
• 5 oranges, peeled & sliced into rounds
• DeLallo Parmigiano Reggiano curls, for garnish
• fennel tops, chopped for garnish

Dressing:

• 2 tablespoons fresh lemon juice, plus more if needed
• grated zest of 1 lemon
• 1 teaspoon DeLallo Golden Balsamic Vinegar
• 2 tablespoon DeLallo Olives Gigante, chopped
• 2 tablespoon parsley, chopped
• salt and pepper to taste
• 3 tablespoon DeLallo Extra Virgin Olive Oil

Directions:

Trim the fennel and cut crosswise into thin slices.

In a large bowl, whisk the lemon juice, zest, vinegar, olives, parsley and salt and peppers. Whisk in the olive oil. Taste and adjust with salt and lemon juice as needed.

Add the fennel and oranges and toss to coat.

Arrange the salad on a serving platter and garnish with fresh curls of parmigiano reggiano.

Serves 4 Send to friend Printer-friendly version