Green salad with fennel

Green salad with fennel

Insalata verde con finocchio

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

My favourite salads are the simplest ones, where the ingredients – and not too many of them – complement each other. The combination here of crisp gem lettuce and tender fennel bulb is extremely refreshing.

Ingredients

Quantity Ingredient
4 baby gem lettuces
2 fennel bulbs
4 tablespoons extra virgin olive oil
1/2 lemon, juiced, plus the rind, finely grated
or 3 tablespoons balsamic vinegar
salt
pepper

Method

  1. Wash the lettuces and cut in quarters lengthways. Pull the leaves apart, discarding those on the outside if not tender. Put in a bowl. Discard the tougher outer leaves of the fennel, then cut the remaining flesh into very thin slices horizontally. Add to the bowl.
  2. For the dressing, combine the oil, lemon juice and rind (or vinegar), salt and pepper in a bowl and mix well. Pour over the salad, toss and serve.

To make it more special

  • For an interesting flavour combination, try replacing the gem lettuces with heads of Belgian chicory. The natural bitterness of the chicory leaves will provide a nice contrast to the aniseed flavour of the fennel bulbs.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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