Fennel & Citrus Salad With Olives & Parmesan

Name: Fennel & Citrus Salad With Olives & Parmesan
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 blood oranges, segmented; 118 milliliters premium extra virgin olive oil + more to taste; 2 fennel bulbs; 2 ruby grapefruit, segmented; 118 milliliters firm green olives, pitted and halved; 118 milliliters toasted hazelnuts; 118 milliliters chopped mixed herbs (equal parts parsley, tarragon, chervil and chive); 1 1/2 Meyer lemons, zested and juiced; 113 grams shaved Parmesan cheese (see Note); 4 servings Salt, to taste; 3 tangerines, skin and pith sliced off, and sliced into 1/4-inch thick wheels

You can never have too many main course recipes, so give Fennel & Citrus Salad With Olives & Parmesan a try. Watching your figure? This gluten free and primal recipe has 602 calories, 16g of protein, and 47g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes approximately 10 minutes. If you have blood oranges, salt, fennel bulbs, and a few other ingredients on hand, you can make it. To use up the hazelnuts you could follow this main course with the Plum Strudel With Hazelnuts as a dessert.