Fennel Salad

By norsegal8

Ingredients

• 2 pounds fennel bulbs
• 1/4 cup plus tablespoons good olive oil
• 1/4 cup orange juice
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup freshly grated Parmesan cheese

Preparation

Step 1

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each bulb in half and remove the cores with a sharp knife. Slive each half crosswise, making half-rounds about 1/4 to 1/8 inch thick.

Heat 2 tablespoons of the olive oil in large saute pan. Add the fennel slices and saute for 2 to 3 minutes over medium heat, until translucent and slightly cooked but still al dente. Transfer the fennel to a bowl a set aside.

Meanwhile, whisk the orange juice, salt and pepper together in a small bowl. While whisking, slowly add 1/4 cup olive oil and pour over the cooked fennel. Add the Parmesan and 2 tablespoons chopped reserved fennel leaves, and season to taste. Serve at room temperature.