Shaved Fennel Salad


  • 2 trimmed, thinly sliced fennel bulbs
  • 2 TBSP finely chopped flat leaf parsley
  • 4 TBSP Bella Oliva Cilantro & Roasted Onion EVOO
  • 2 TBSP Bella Oliva Sicilian Lemon White Balsamic Vinegar
  • 1/2 tsp. Pink Himalayan salt
  • fresh ground pepper to taste
  • 1/3 cup finely shaved Pecorino Romano
  • 3 cups mixed baby greens

Place the shaved fennel in a resealableZiplock bag or bowl large enough to hold it. Thoroughly whisk together the olive oil, balsamic vinegar, 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.

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