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Fennel, Orange, Spinach, And Olive Salad With Shaved Parmesan


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  • 1 large fennel bulb core, stems removed, fronds reserved
  • 3 navel oranges peeled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons minced shallots
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 2 cups baby spinach stems removed, rinsed well and patted dry
  • 20 oil-cured black olives
  • 2 ounces Parmesan thinly shaved with
  • a vegetable peeler


Servings 4


Step 1

Halve the fennel and thinly slice with a mandolin or very sharp knife.

Segment the oranges over a bowl to catch any juices. Whisk together the orange juice, oil, shallots, salt and pepper. Add the fennel, orange segments and spinach, and toss to coat.

Divide the salad among 4 plates and top each with 5 olives. Top each salad with cheese and the reserved fennel fronds.

Serve immediately.

This recipe yields 4 servings.

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