Fennel Salad

Fennel Salad

Ingredients:

2 pounds fennel bulbs

1/4 cup plus 2 tablespoons good olive oil

1/4 cup freshly squeezed orange juice

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Directions:

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later.  Cut each bulb in half and remove the core with a sharp knife.  Slice each half crosswise making half-rounds 1/4 to 1/8 inch thick.

Heat 2 tablespoons of olive oil in a large saute pan.  Add the fennel slices and saute for 2 to 3 minutes over medium heat, until translucent and slightly cooked but still al dente.  Transfer the fennel to a bowl and set aside

Meanwhile whisk the orange juice, salt, and pepper together in a small bowl.  While whisking slowly add 1/4 cup olive oil and pour over cooked fennel.  Add the parmesan cheese and 2 tablespoons chopped reserved fennel leaves and season to taste.  Serve at room temperature.