Romaine Salad with Parmigiano Reggiano Cheese

Serves 4


  • Juice of one lemon
  • 2 tablespoons red wine vinegar
  • 1/3 cup Filippo Berio extra virgin olive oil
  • Salt and pepper to taste
  • 1 head romaine lettuce, washed, dried and torn into pieces
  • 1 bulb fennel, washed, dried and shaved
  • Ingredients


  1. Directions 
  2. Pour lemon juice and vinegar into a small bowl; whisk in the olive oil and add salt and pepper to taste. Set aside.
  3. In a salad bowl, place the lettuce and fennel and pour dressing over salad and toss well.
  4. Top with Parmigiano Reggiano cheese shavings

This recipe was featured on Season 24 - Episode 2424.

Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.