More >

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 is featured on show 2122 – Classic Tuscan Dishes.


There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!