INSALATA DI FINOCCHIO, LATTUGA E CEDRO (Fennel, Lettuce and Lime Salad)
1/2 Lg. Fennel bulb - cut into thick matchsticks 6 Whole Olives - black and salt cured 1/4 Head Lettuce - Iceberg 1/4 Head Lettuce - Red Leafed 1/4 Head Butter Lettuce 1/8 Cup Cilantro - chopped fine 1/4 Cup Line juice 1/4 Cup Olive oil - Extra virgin 1/4 Cup Parmesan cheese - freshly grated
PREPARING THE SALAD
Place the lime juice, the olive oil, the cilantro and the fennel into a small bowl and mix well. Let sit for 30 minutes, stirring from time to time.
Chop all of the lettuce coarsly. Add these and the rest of the ingredients to a large salad bowl, and leave in the refrigerator until the dressing is ready.
At the end of this time, combine the dressing and all of the lettuce. Mix well, but gently for 2-3 minutes.
Serve cold. Sprinkle each serving with parmesan cheese.
Last updated on:06/03/99 12:50:42 AM