Shaved Fennel Salad with Milanese Gremolata
October 17, 2016
Ingredients2 trimmed, thinly sliced fennel bulbs2 tablespoons finely chopped flat leaf parsley4 tablespoons Milanese Gremolata Olive Oil2 tablespoons freshly squeezed lemon juice1 teaspoon sea saltfresh ground pepper to taste1/3 cup finely shaved Pecorino Romano3 Cups mixed baby greens for presentation - optionalInstructionsPlace 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.Serves 4-6
