Ingredients:
1 cup fresh basil leaves, torn up
4 cups fresh baby spinach leaves
2/3 cup fennel bulbs, diced, uncooked, to taste ( Florence fennel also known as finocchio)
1/2 cup fresh cilantro leaves, chopped
1 cup radicchio, chopped
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar or 1 tablespoon white balsamic vinegar
fresh ground black pepper
1 garlic cloves, cut in half first then later minced
1 tablespoon fennel leaves, for seasoning
fresh imported parmesan cheese ( read NOTE below) (optional)
lemon wedges ( to garnish)
Directions:
Begin by cutting the garlic clove in half and taking one half and rubbing along the inside of serving bowl.
Toss the basil leaves, baby spinach leaves, diced fennel bulbs, cilantro leaves and radicchio together lightly in a salad bowl.
Mince the two garlic halves, adding to the salad along with the olive oil, white wine vinegar, fennel fronds and Parmesan if using. Toss lightly.
Serve salad with lemon wedges, a good bottle of wine and of course crusty Italian bread. Don’t forget the freshly ground black pepper for the final touch!
NOTE: *Experiment with any fresh imported Italian cheese of your choice, shaved.
Servings: 2
Time preparation: 10 min.
Time total: 10 min.