Ingredients
- 1 large bulb fennel, core and stems removed, fronds reserved
- 3 navel oranges, peeled
- 1/4 cup extra virgin olive oil
- 2 tablespoons minced shallots
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups baby spinach, stems removed, rinsed well and patted dry
- 20 oil-cured black olives
- 2 ounces Parmesan, thinly shaved with a vegetable peeler
Directions
Halve the fennel and thinly slice with a mandolin or very sharp knife.
Segment the oranges over a bowl to catch any juices. Whisk together the orange juice, oil, shallots, salt and pepper. Add the fennel, orange segments and spinach, and toss to coat.
Divide the salad among 4 plates and top each with 5 olives. Top each salad with cheese and the reserved fennel fronds.
Serve immediately.
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By kristin.froehli...
Schaumburg, IL
on February 20, 2011
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My family enjoyed the salad and had complimentary things to say. I am glad to have experienced this flavor combination. This is a good recipe for an orange and fennel salad however I didn't like the combination of flavors enough to make it again which is no way due to the recipe.
By jelleena_596429
Bonita springs, FL
on December 06, 2004
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Made this without the olives and everybody loved it,will make it again with the olives for just me, as I'm the only one who loves them and olives are key to the finish of this salad gem. A great accompaniment to Emeril's spaghetti bolognese.Thanks.
By best_dj_368053
Stoughton, MA
on June 02, 2004
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This salad was delicious! The ingredients may not appear to go together well, but it is just wonderful. A nice departure from a traditional salad.
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