Ingredients
- 2 trimmed fennel bulbs thinly sliced
- 2 Tbsp flat leaf parsley finely chopped
- 4 Tbsp Milanese Gremolata Olive Oil
- 2 Tbsp Lemon Juice freshly squeezed
- 1 tsp Sea Salt
- fresh ground black pepper to taste
- 1/3 cup Pecorino Romano finely shaved
- 3 cup Mixed baby greens for presentation
Servings: people
Units:
Instructions
- Place the shaved fennel in a resalable 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.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
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