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Fennel, Orange, Spinach And Olive Salad With Shaved Parmesan

  • Yield: 4 servings


  • 1 large bulb fennel, core and stems removed, fronds reserved
  • 3 navel oranges, peeled
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons minced shallots
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups baby spinach, stems removed, rinsed well and patted dry
  • 20 oil-cured black olives
  • 2 ounces Parmesan cheese, thinly shaved with a vegetable peeler


  • Halve the fennel and thinly slice with a mandolin or very sharp knife.
  • Segment the oranges over a bowl to catch any juices. Whisk together the orange juice, oil, shallots, salt and pepper. Add the fennel, orange segments and spinach, and toss to coat.
  • Divide the salad among 4 plates and top each with 5 olives.
  • Top each salad with cheese and the reserved fennel fronds.
  • Serve immediately.