Sunday, July 7, 2013

Shaved Fennel Salad with Parmesan and Orange Zest

I'm not crazy about just eating cooked fennel, although I love the flavor it gives dishes. I was a bit suspicious of this salad, but decided to give it a shot. The crispy fennel worked great with citrus and chunks of hidden cheese. I substituted a bit of lemon for the orange because I had that on hand. Lime might also work well here. Feel free to play with the cheese as well (or omit it entirely). The author suggests that blue cheese would work well here too and I think that would be a fantastic substitute, but I love all things blue cheese.

One year ago: Corn Salad with Tomatoes, Avocados, and Lime Cilantro Sauce
Two years ago: Turmeric Rice
Three years ago: Pasta Pesto Salad

Shaved Fennel Salad with Parmesan and Orange Zest (from Cook This Now)

2 large fennel bulbs, trimmed and outer layers removed
1/2 tsp finely grated orange zest
2 tbsp freshly squeezed orange juice
1 tbsp red wine vinegar
1/2 tsp kosher salt
1/2 tsp black pepper
3 tbsp extra-virgin olive oil
2 ounces Parmesan

1. Cut each fennel bulb in half lengthwise. Using a mandolin or knife, thinly shave fennel. Transfer to bowl.
2. In small bowl, whisk together zest, juice, vinegar, salt, and pepper. Whisk in oil.
3. Pour dressing over fennel and toss well.
4. Using a vegetable peeler, shave cheese over salad, toss, and serve.

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