Insalata Di Lattuga, Arance, E Finocchio
Nutrition
Calories: 79.68 kcalCarbohydrates: 0.05 gFat: 9 gSaturated Fat: 1.21 gSodium: 0.28 mgCalcium: 0.14 mgIron: 0.06 mg
Ingredients
- 2 small heads romaine butter or oakleaf lettuce, torn into medium-size pieces (never cut lettuce, only tear it)
- 2 medium navel oranges peeled and cut into large dice
- 1 medium bulb fresh fennel washed, trimmed, and cut lengthwise into long, narrow strips
- Optional: 1 small red onion peeled and very thinly sliced
- 1/4 cup extra-virgin olive oil
- Salt to taste
- Plenty of freshly ground black pepper to taste
- 1 tsp red-wine vinegar
Instructions
- Combine the lettuce, oranges, fennel, and onion, if using, in a large serving bowl.
- Add the olive oil and mix well.
- Add the salt and pepper and mix again.
- Add the vinegar. If the taste is too sharp, add a few drops of water to dilute the vinegar.
- You can make the dressing in a separate bowl and then pour it over the salad and toss, but Italians seldom do it this way.