Fennel, Orange, and Parmigiano Salad

Fennel, Orange, and Parmigiano Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 2 garlic cloves, minced
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons grated orange rind
  • 2 tablespoons honey
  • 2 tablespoons white wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • + 8 more ingredients
    • 6 cups very thinly sliced fennel bulb (about 3 small bulbs)
    • 1 cup loosely packed fresh flat-leaf parsley leaves
    • Vinaigrette:
    • 2 ½ cups orange sections
    • 6 tablespoons fresh orange juice
    • ¾ cup (3 ounces) shaved Parmigiano-Reggiano cheese
    • 6 cups torn Bibb lettuce
    • Salad:

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.

View full recipe at My Recipes

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