Welcome to Drizzle Olive Oil and Vinegar Tasting Room



Shaved Fennel Salad

Posted by Dana Driscoll on

Ingredients

2 trimmed, thinly sliced fennel bulbs
2 tablespoons finely chopped flat leaf parsley
4 tablespoons Drizzle Milanese Gremolata Olive Oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
fresh ground pepper to taste
1/3 cup finely shaved Pecorino Romano
3 Cups mixed baby greens for presentation - optional

Instructions

Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it.  Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley.  Pour over the fennel and toss to coat.  Marinate in the refrigerator for two hours.  In a bowl or large platter, arrange a bed of washed mixed baby greens.  Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens.  Sprinkle evenly with shaved Pecorino and fresh ground pepper.

Serves 4-6 

Recipe Courtesy Rachel Bradley

0 comments

Leave a comment

Please note, comments must be approved before they are published