Fennel, Orange, Spinach, And Olive Salad With Shaved Parmesan
* exported from bigoven * 
 
 
recipe by :emeril live with emeril lagasse 
serving size :4 
cuisine : 
main ingred. : 
 
  amount measure ingredient, preparation method
  --------------------------------
1 large  fennel bulb --core, stems removed,
  fronds reserved
3   navel oranges --peeled
1/4 cup  extra-virgin olive oil
2 Tbsp  minced shallots
1/2 tsp  salt
1/4 tsp  freshly-ground black pepper
2 cup  baby spinach --stems removed,
  rinsed well and patted dry
20   oilcured black olives
2 oz.  parmesan --thinly shaved with
  a vegetable peeler
 
halve the fennel and thinly slice with a mandolin or very sharp knife. 
segment the oranges over a bowl to catch any juices. whisk together the 
orange juice, oil, shallots, salt and pepper. add the fennel, orange 
segments and spinach, and toss to coat. 
divide the salad among 4 plates and top each with 5 olives. top each 
salad with cheese and the reserved fennel fronds. 
serve immediately. 
 
this recipe yields 4 servings. 
 
formatted by joe comiskey - mad's recipe emporium 
 
per serving (excluding unknown items): 86 calories; 4g fat (46.2% 
calories from fat); 9g protein; 2g carbohydrate; 1g dietary fiber; 35mg 
cholesterol; 312mg sodium. exchanges: 0 grain(starch); 1 lean meat; 0 
vegetable; 0 fruit; 1/2 fat; 0 other carbohydrates. 
 
-- 
(ID: 5435) Mirror: rec.food.recipes: Sat, Oct 30, 2004


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