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Yield: Serves 4
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| What makes this dish special is not the flair of the cook, but simply the extraordinary quality of the ingredients brought together intelligently. |
RECIPE INGREDIENTS
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DIRECTIONS
Wash each lettuce leaf separately, cut it into strips and put it into a large salad bowl. Wash the fennel, halve lengthwise and then cut into paper-thin slices. Add to the lettuce. Dress with olive oil, lemon juice and salt to taste. Serve with any meat or fish course.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 205 |
Fat. Total: | 18g |
Carbohydrates, Total: | 11g |
| Cholesterol: | 0mg |
Sodium: | 53mg |
Protein: | 2g |
| Fiber: | 4g |
% Cal. from Fat: | 79% |
Fat, Saturated: | 0g |
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