Spinach-Fennel Toss

10 ingredients
9 steps

Ingredients

  • 2 ounces parmesan cheese, chunk
  • 12 ounces fennel bulbs (small bulb fennel)
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 14 teaspoon salt
  • 18 teaspoon pepper
  • 3 cups baby spinach leaves, fresh (3 oz.)
  • 2 radishes, cut into wedges
  • 1 fennel leaves, for garnish (optional)

Directions

  1. 1
    Using peeler, scrape wide side of cheese chunk to form flaky curls of Parmesan; reserve.
  2. 2
    Trim tough stalks and feathery fronds off fennel bulb.
  3. 3
    Trim bottom and remove any tough outer ribs.
  4. 4
    Halve and thinly slice bulb.
  5. 5
    Whisk oil with vinegar, mustard, salt and pepper.
  6. 6
    In large salad bowl, toss together spinach, sliced fennel and radishes.
  7. 7
    Drizzle with dressing; toss to coat salad with dressing.
  8. 8
    Top with Parmesan curls.
  9. 9
    If desired, garnish with fennel frond.

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