Italian Garden Salad
- 1/2 large head of romaine lettuce (bias sliced in two inch cuts)
- 2 celery stalks (skinned and bias sliced in one inch cuts)
- a piece of fennel (about the size of half your palm, cut into half
inch squares) - 1/2 large cucumber (skinned and sliced – slices not too fat)
- 1/2 sweet green pepper – or sweet red pepper cored and thinly sliced
- 1/2 small yellow onion (very thinly sliced)
- carrot (skinned and thinly sliced)
- salt and black pepper
- olive oil
- dressing
- grated Parmesan or Romano cheese
- 1 large tomato (stem out, divided in eighths)
- handful of Greek/Italian green olives or cured black olives
- tablespoon full of capers
Dressing
- 3 parts olive oil to one part strong red wine vinegar
- Toss lettuce, celery, fennel, cucumber, bell pepper, onion and carrot. Add salt and ground black pepper to taste.
- Add dressing
- Then, top with tomato, olives and grapes. Arrange evenly.
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