Salad:  Fresh Fennel Salad with Parsley and Parmesan  [Clara Coleman ‘94]

2 Fennel Bulbs

Flat leaf Parsley

Parmesan Cheese

Fresh lemon juice

Olive Oil

Dijon Mustard

Salt

Pepper

 

Using a mandolin or sharp knife, thinly slice fennel bulbs and add to a large bowl. Chop parsley and thinly slice Parmesan cheese in ribbons. In a small dish, whisk together 1 teaspoon Dijon mustard, 1 Tablespoon lemon juice and 1/4 cup olive oil, salt, and pepper. Toss together with fennel, parsley and Parmesan. Enjoy!

What’s Next?

Combining time-tested foundational pedagogy and a healthy dash of innovation, Milton Academy looks to the future. This issue is a celebration of the very best of interdisciplinary study, high academic standards, new methods and perspectives, and a daring embrace of the unknown. Alumni search for lessons from a dynamic past and rethink legacy industries—leading with new approaches to the most challenging issues of the day. On campus, Milton teachers and students look at classic disciplines with new eyes.