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

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: