This is a fantastic salad to serve as an appetizer, a side dish, or with cheese
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 fennel bulb||salt and freshly ground black pepper|
|3 tbsp extra virgin olive oil||1 garlic clove, crushed|
|1/2 tbsp aged balsamic vinegar||6 oz mixed baby greens (mesclun)|
Peel and discard the tough outer layer of the fennel. Cut out the hard core. Use a serrated knife to slice the fennel crosswise as thinly as possible. Transfer to a large bowl. Whisk the oil and vinegar in a small bowl, and season with salt and pepper. Add 1 tbsp of the dressing to the fennel with the garlic, toss, and let stand for 1 hour.
Toss the mixed greens with the remaining dressing and season with salt and pepper. Divide the greens among 6 plates, then top with equal amounts of the fennel salad, and serve.
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