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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!

The Community Issue

What do we owe to one another, our communities, and the world? In this issue, we take a look at what “community” means to Milton and the ways in which the school goes beyond the jargon to create genuine, mutually beneficial, lasting connections.