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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Insalata di Finocchio e Pomodoro ( Fennel Salad) Recipe

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This recipe for Insalata di Finocchio e Pomodoro ( Fennel Salad) is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Fennels

12 Cherry Tomatoes

3 Scallion onions sliced lengthwise

2 Bags of pre-washed Spring Salad ( with arugola)

12 Olives from Gaeta

2 Lemons

3T Olive Oil

Salt and Pepper
Directions:
Directions:
Trim stalks, stems and tough out layer form washed fennel

cut in half lengthwise, cut out core and thinly slice the fennel (a mandolin slicer can be used) Place in a bowl and cover with cold water. Let soak for about 10 minutes. Drain and put in a plate

Squeeze1 lemon juice into oil, add salt and pepper and whisk. Pour half of this mixture on the fennels and toss with hands. Wash and peel the other lemon and cut 1/2 of this into cubes and add this to the dressing as well

Place spring salad , arugola,chopped scallions in a bowl. Pour the remaining dressing on the salad. When making each portion add the fennils on salad plates, top with a few cherry tomatoes and some olives. Use other half lemon to garnish on one side of the serving plate.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Great as the third after a heavy second... great for the digestion

 

 

 

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