Ingredients: 1/2 head Bibb lettuce or escarole, washed and dried 2 1/2 cups fennel, trimmed, washed, dried, thinly sliced crosswise salt and freshly ground pepper to taste extra virgin olive oil 1/2 orange, peel and pith removed Directions:Tear the lettuce or escarole into bite-size pieces. Mix with the sliced fennel. Add salt, pepper, and oil to taste. Toss to mix well. Slice the orange crosswise as thinly as possible, removing any seeds; then cover the salad with the orange slices. Trickle a little more oil over the orange. Salt and pepper lightly, and serve at once. |