Tuesday, June 17, 2014

ROMAINE LETTUCE AND FENNEL SALAD: A GREEK SPRING GREENS SALAD


A very nice salad, light, refreshing, simple and quick to make but with lots of flavor. It's a popular late spring-early summer salad at the Greek table. That's the time of year when the ingredients in it can be found at their best and freshest in the garden.  Of course, if your vegetable garden is at the supermarket, as is mine, you can enjoy this salad anytime. Try it in the summer though.  It really is refreshing hot weather fare.  Here's how it's made:

Ingredients: 

3 romaine lettuce hearts, thinly sliced
1/2 cup fresh dill, finely chopped
1/2 of a fennel bulb, thinly sliced
1/4 cup fresh mint, finely chopped
5 scallions chopped, use white and light green parts only
about 5 tablespoons extra virgin olive oil
juice of one small lemon
salt and pepper to taste
2-3 tablespoons grated Pecorino Romano cheese

Directions: 

Mix the fennel, dill, mint, and scallions.  



Add the lettuce and mix to combine. Season with salt and pepper. Toss with the oil and lemon juice, then sprinkle the grated cheese on top.  Easy!



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