Shaved Fennel Salad with Milanese Gremolata EVOO


Shaved Fennel Salad with Milanese Gremolata EVOO

2  fennel bulbs trimmed and shaved or thinly sliced
2 tbsp fresh flat leaf parsley chopped
4 tbsp Olive Station Milanese Gremolata Infused EVOO
2 tbsp fresh lemon juice
1/3 cup romano cheese shaved
3 cups mixed baby greens optional
1 tsp sea salt
pepper to taste

Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the EVOO, 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 romano cheese and fresh ground pepper.

Recipe Notes
This recipe uses The Olive Stations Milanese Gremolata Infused EVOO. You could also try it with either of the following EVOOs for a different taste:

Herbes de Provence Infused EVOO

Tuscan Herb Infused EVOO