This delicious fall salad is perfect for your Thanksgiving table.
Serves 6
Ingredients
2 cups
loosely packed arugula leaves
1
head romaine, washed, dried and torn into pieces
8
basil leaves, torn into bite size pieces
1
medium fennel bulb, trimmed and cut in half lengthwise and thinly sliced
1
large Cortland apple, peeled and thinly sliced
3
stalks celery, trimmed and thinly sliced
3/4 cup
dried cranberries
1/2 cup
walnuts toasted and coarsely chopped
2
Zest and juice oflemons
1/4 cup
Filippo Berio extra virgin olive oil
Salt to taste
Shavings Asiago cheese
Directions
Toss the greens together in a salad bowl. Add the remaining ingredients except the olive oil, lemon, salt and cheese.
Drizzle the salad with the olive oil and lemon juice and zest and toss well. Season with salt and divide among salad dishes. Sprinkle with the cheese shavings.
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