Cooking Index - Cooking Recipes & IdeasFennel, Orange, Spinach, And Olive Salad With Shaved Parmesa Recipe - Cooking Index

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

Courses: Salads
Serves: 4 people

Recipe Ingredients

1   Fennel bulb - core, stems removed, (large)
  Fronds reserved
3   Navel oranges - peeled
1/4 cup 59mlExtra-virgin olive oil
2 tablespoons 30mlMinced shallots
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
2 cups 474mlBaby spinach - stems removed,
  Rinsed well and patted dry
20   Oil-cured black olives
2 oz 56gParmesan - thinly shaved with
  A vegetable peeler

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E25) - from the TV FOOD - NETWORK

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