Fennel and Mixed Greens Salad / Finocchio e Misticanza di Verdi da Campo
SERVES 16 to 20
- 4 bulbs fennel
- 12 – 16-ounces mixed salad greens
- Red wine vinegar
- Extra Virgin olive oil
- Sea salt
- Wash and dry the greens, discarding any wilted or damaged pieces. Cut the fennel bulbs into thin slices. Put in a salad bowl big enough to allow tossing.
- Mix the dressing ingredients with a whisk and pour over the greens. Mix well and serve.
This recipe was featured on Season 21 - Episode 2122.
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