Ingredients
2 fennel bulbs
5 oranges, peeled & sliced into rounds
DeLallo Parmigiano Reggiano curls, for garnish
fennel tops, chopped for garnish
Dressing:
2 tablespoons fresh lemon juice, plus more if needed
grated zest of 1 lemon
1 teaspoon DeLallo Golden Balsamic Vinegar
2 tablespoon DeLallo Olives Gigante, chopped
2 tablespoon parsley, chopped
salt and pepper to taste
3 tablespoon DeLallo Extra Virgin Olive Oil
Preparation
Trim the fennel and cut crosswise into thin slices.
In a large bowl, whisk the lemon juice, zest, vinegar, olives, parsley and salt and peppers. Whisk in the olive oil. Taste and adjust with salt and lemon juice as needed.
Add the fennel and oranges and toss to coat.
Arrange the salad on a serving platter and garnish with fresh curls of parmigiano reggiano.
