Information
Notes
This is a fantastic salad to serve as an appetizer, a side dish, or with cheese. Good with shavings of Parmesan and pitted Kalamata olives scattered over the salad.
Ingredients
- 1 fennel bulb
- 3 tbsp extra virgin olive oil
- ½ tbsp aged balsamic vinegar
- Salt and freshly ground black pepper
- 1 garlic clove, crushed
- 6 oz (170g) mixed baby greens (mesclun)
Directions
1. Peel and discard the tough outer layer of the fennel. Cut out the hard core. Use a serrated knife to slice the fennel crosswise as thinly as possible. Transfer to a large bowl. Whisk the oil and vinegar in a small bowl, and season with salt and pepper. Add 1 tbsp of the dressing to the fennel with the garlic, toss, and let stand for 1 hour.
2. Toss the mixed greens with the remaining dressing and season with salt and pepper. Divide the greens among 6 plates, then top with equal amounts of the fennel salad, and serve.
Nutritional Information
Nutritional information is based on 1/8 teaspoon added salt per serving.