Green salad with fennel

Green salad with fennel

Insalata verde con finocchio

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 baby gem lettuces
2 fennel bulbs

Dressing

Quantity Ingredient
4 tablespoons extra virgin olive oil
1/2 lemon, juiced, plus the finely grated zest
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.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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