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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



Pour lemon juice and vinegar into a small bowl; whisk in the olive oil and add salt and pepper to taste. Set aside.

In a salad bowl, place the lettuce and fennel and pour dressing over salad and toss well.
Top with Parmigiano Reggiano cheese shavings

This recipe is featured on show 2424 - Cooking at the Barilla Academy.


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