Ingredients:
2 fennel bulbs, trimmed and thinly sliced
2 Tbsp. flat-leaf parsley, finely chopped
4 Tbsp. Milanese Gremolata Extra Virgin Olive Oil (may substitute a Mild Extra Virgin Olive Oil)
2 Tbsp. freshly squeezed lemon juice
1 tsp. sea salt
fresh ground pepper, to taste
1/3 c. finely shaved Pecorino Romano
3 c. mixed baby greens for presentation (optional)
2 fennel bulbs, trimmed and thinly sliced
2 Tbsp. flat-leaf parsley, finely chopped
4 Tbsp. Milanese Gremolata Extra Virgin Olive Oil (may substitute a Mild Extra Virgin Olive Oil)
2 Tbsp. freshly squeezed lemon juice
1 tsp. sea salt
fresh ground pepper, to taste
1/3 c. finely shaved Pecorino Romano
3 c. mixed baby greens for presentation (optional)
Instructions:
Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Extra Virgin 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 mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino Romano and fresh ground pepper.
