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.
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.