Shaved Fennel Salad with Milanese Gremolata
Mother's Day is just around the corner and Moms everywhere deserve an extra special celebration! Treat her to a special Sunday lunch or dinner with this delicious salad that she will love.
2 trimmed, thinly sliced fennel bulbs 2 cups of baby arugula
2 tablespoons finely chopped flat leaf parsley
4 tablespoons Milanese Gremolata Olive Oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
fresh ground pepper to taste
1/3 cup finely shaved Pecorino Romano
3 Cups mixed baby greens for presentation - optional
Place the shaved fennel in a resealable Zip lock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, 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 baby arugula. Arrange the fennel over the arugula, pouring any remaining dressing over the fennel and arugula. Sprinkle evenly with shaved Pecorino and fresh ground pepper.