Fennel, olive, and orange salad is a traditional recipe stolen from a friend's family. Crunchy, bright, and fresh, it's well worth swiping.
Servings: Serves 8
Ingredients 1/4 cup fresh orange juice1/4 cup extra-virgin olive oil1 teaspoon salt1/4 teaspoon freshly ground pepper3 fennel bulbs (about 21/2 pounds), tops trimmed1 tablespoon fresh lemon juice1 pound mesclun salad mix2 oranges , peeled and sectioned1/3 cup pitted (black or green) olives , halved1/2 cup fresh Italian parsley leaves2 ounces (about 1/2 cup) Parmesan cheese shavings
Whisk all ingredients in a small bowl until blended.
Halve fennel lengthwise. Thinly slice each half using a mandoline or small handheld slicer.
In a large serving bowl, toss fennel with lemon juice. Add mesclun, oranges, olives, parsley, and half the Parmesan. Drizzle dressing over salad and toss gently until thoroughly blended. Sprinkle with remaining Parmesan and serve immediately.