* Exported from BigOven *

Fennel, Orange, Spinach, And Olive Salad With Shaved Parmesan

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 tablespoon minced shallots
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 cups baby spinach --stems removed,
rinsed well and patted dry
20 oil-cured black olives
2 ounces 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.

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