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Early Spring Shaved Fennel Salad

March 08, 2023

INGREDIENTS

2 fennel bulbs, trimmed and thinly sliced (or shaved with a mandoline)
2 Tbs. flat-leaf parsley, finely chopped
4 Tbs. Garlic Infused Olive Oil
2 Tbs. freshly-squeezed lemon juice
1 teaspoon sea salt
fresh ground pepper to taste
⅓ cup finely shaved Pecorino Romano cheese
3 cups mixed baby greens

DIRECTIONS
Place the fennel in a resealable zip-top plastic bag or a bowl large enough to hold it. Thoroughly whisk together the olive oil, lemon juice, salt, pepper, and parsley. Pour over the fennel and toss to coat. Marinate in the refrigerator for 2 hours. In a bowl or on a large platter, arrange a bed of mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the salad. Sprinkle evenly with Pecorino and fresh ground pepper.

Serves 4-6

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