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Receta Fennel, Orange, Spinach, And Olive Salad With Shaved Parmesa
by Global Cookbook

Fennel, Orange, Spinach, And Olive Salad With Shaved Parmesa
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  Raciónes: 4

Ingredientes

  • 1 lrg fennel bulb core, stems removed, fronds reserved
  • 3 x navel oranges peeled
  • 1/4 c. extra-virgin extra virgin olive oil
  • 2 Tbsp. chopped shallots
  • 1/2 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 2 c. baby spinach stems removed, rinsed well and patted dry
  • 20 x oil-cured black olives
  • 2 ounce Parmesan thinly shaved with a vegetable peeler

Direcciones

  1. Halve the fennel and thinly slice with a mandolin or possibly very sharp knife.
  2. Segment the oranges over a bowl to catch any juices. Whisk together the orange juice, oil, shallots, salt and pepper. Add in the fennel, orange segments and spinach, and toss to coat.
  3. Divide the salad among 4 plates and top each with 5 olives. Top each salad with cheese and the reserved fennel fronds.
  4. Serve immediately.
  5. This recipe yields 4 servings.