Mediterranean Fennel-Lemon Salad
From Amy Parker,Your Guide to Vegetarian Cuisine.
Fresh lemon, anise-flavored fennel and peppery
arugula combine to give this summery salad the
flavor of the Mediterranean.
Prep Time: 15 min
Cuisine: Fusion, Italian
Occasion : Summer
1 small head lettuce
1 handful arugula leaves
1 shallot (or small red onion)
1 medium to large fennel bulb
1 cup (250 ml) cherry tomatoes
1/4 cup grated romano cheese (optional)
Grated zest and juice from one lemon
Olive oil (preferably extra virgin) for dressing
Rinse and dry lettuce and arugula leaves and tear
into bite-sized pieces.
Peel the shallot and slice into thin slivers.
Cut off the stems and the root end of the fennel and
remove any coarse outer layers. Slice the bulb lengthwise
and then cut out any hard core. Lay flat-side down and
cut each half bulb into thin slices horizontally
(across the grain).
Remove any stems from the cherry tomatoes and slice
vertically into quarters.
Place the greens in a large salad bowl topped by
the shallots, fennel, cheese , tomatoes and lemon zest.
Toss before serving and let guests dress individually
with lemon juice and olive oil.
Serves: 4