Italian Finocchio Salad

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Italian Finocchio Salad

 

2 heads fresh garden lettuce

6 cloves fresh garlic, mashed

3 cups fennel, cut into matchsticks

4 ripe cherry tomatoes, sliced

1/4 cup black olives, pitted

3/4 cup Italian dressing

 

Wash heads of lettuce thoroughly. Mash the garlic cloves and put them in a large

bowl of ice cold water. Add the cut fennel to the ice water, cover and chill the

mixture for 1 hour. Before salad is to be served, drain and dry the fennel.

Arrange the lettuce leaves on a serving platter. Pile the fennel in the center.

Arrange the sliced tomatoes and olives on the lettuce and around the garlic

flavored pile of fennel. Pour your favorite dressing over the entire salad and

serve. Serves 6.