Fennel and Red-Onion Salad with Parmesan
Crisp raw fennel, pungent onion, and a sprightly lemon and orange dressing make for a delectable salad. A food processor with a slicing attachment cuts the fennel in no time. More Terrific SaladsRecipe from: Quick From Scratch Italian Cookbook
Recipe Summary test
Variation In addition to the orange zest and juice, add the segments from one orange to the salad. Using a stainless-steel knife, peel the orange down to the flesh, removing all of the white pith. Cut the sections away from the membranes. Squeeze the juice from the membranes to use in the dressing.
Slicing Fennel by Hand If you are slicing fennel by hand, the easiest way is to cut off the stalks, cut the bulb in half from the top through the root end, lay each half flat-side down, and slice crosswise.