Shaved Fennel Salad with Milanese Gremolata

  • 2 trimmed, thinly sliced fennel bulbs
  • 2 tablespoons finely chopped flat leaf parsley
  • 4 tablespoons Bella Nonnas 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
Cooking 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.

Cooking Time : 0 min
Servings : 4-6

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