Fennel Salad

By susanwadle

Ingredients

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

Details

Servings 6
Adapted from sapelofarms.com

Preparation

Step 1

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

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