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!

You’re Welcome

A gesture, an action, a new beginning, and a sustained sense of belonging. How do we build on the momentum of a great welcome and a meaningful first impression? This issue features Milton alumni whose work focuses on welcoming and positive beginnings and all the ways our school opens its doors—literally and symbolically—to the world.