Insalata Verde con Finocchio

Name: Insalata Verde con Finocchio (Green Salad with Fennel)
Cuisine: Italian
Ingredients: 2 fennel bulbs; 4 baby gem lettuces; salt and pepper; juice of ½ lemon, plus the finely grated zest, or, if you prefer, 3 tbsp balsamic vinegar; juice of ½ lemon, plus the finely grated zest, or, if you prefer, 3 tbsp balsamic vinegar; 4 tbsp extra virgin olive oil; salt and pepper

Green Salad with Fennel

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“My favourite salads are the simplest ones, where the ingredients - and not too many of them – complement each other. The combination here of crisp gem lettuce and tender fennel bulb is extremely refreshing.”

Ingredients

4 baby gem lettuces
2 fennel bulbs

Europe
Italy
Gluten-free
Vegan

Method

Wash the lettuces and cut in quarters lengthways. Pull the leaves apart, discarding those on the outside if not tender. Put in a bowl. Discard the tougher outer leaves of the fennel, then cut the remaining flesh into very thin slices horizontally. Add to the bowl.

For the dressing, combine the oil, lemon juice and rind (or vinegar), salt and pepper in a bowl and mix well. Pour over the