Shaved fennel salad with Parmesan and orange zest from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 204) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • westminstr on October 28, 2015

    I really liked this salad, will make again. I included the cheese, made a half recipe with one fennel bulb, and I did need to add a bit extra vinegar and orange zest.

  • stockholm28 on July 09, 2014

    Great combination. I served as side to shrimp scampi with pernod and fennel fronds as she suggests.

  • wester on April 15, 2013

    I made the variation without the Parmesan, as my husband doesn't like cheese. Simple and good.

  • Fiona on February 23, 2012

    Very simple way to use fennel. I sliced the fennel very fine, with a mandolin, so it lost it's crunchiness and strong flavor but absorbed the orange and Parmesan, to make a wonderful combination.

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