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Ingredients Jump to Instructions ↓

  1. 1 Fennel bulb - core, stems removed, (large)

  2. Fronds reserved

  3. 3 Navel oranges - peeled

  4. 1/4 cup 59ml Extra-virgin olive oil

  5. 2 tablespoons 30ml Minced shallots

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  8. 2 cups 474ml Baby spinach - stems removed,

  9. Rinsed well and patted dry

  10. 20 Oil-cured black olives

  11. 2 oz 56g Parmesan - thinly shaved with

  12. A vegetable peeler

Instructions Jump to Ingredients ↑

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

  2. 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.

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

  4. Serve immediately.

  5. This recipe yields 4 servings.

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