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Fennel and Mixed Greens Salad

Finocchio e Misticanza di Verdi da Campo
SERVES 16 to 20

Ingredients

4 bulbs fennel

12 – 16-ounces mixed salad greens

Red wine vinegar

Extra Virgin olive oil

Sea salt

Directions

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 is featured on show 2122 – Classic Tuscan Dishes.

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