Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata 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 and fresh ground pepper.Serves 4-6.
Ingredients
Directions
Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata 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 and fresh ground pepper.Serves 4-6.
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