You don't always have to make a big performance with greens (although they do often steal the show), but they must feature.
Take a few handfuls of mixed leaves, top with shavings of fresh fennel (finocchio) and slices of avocado and dress with the best quality olive oil, a sprinkling of white wine vinegar and a little sea salt.
I hardly need to write any of this - you've already got the recipe!
Serve Italian green salad with: sun-dried tomato and sweetcorn omelette; mediterranean fish stew; spinach and mushroom roll; redfish fishcakes with chilli jam; clams and garlic polenta; beefburgers with tomato and bean salsa; fillet steak with caper and olive salsa. (see recipe list)
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | nil |
| Ready in: | 15 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 527 kj |
| Calories | 126 kcal |
| Fat | 12.4 g |
| Saturated Fat | 2.4 g |
| Total Carbohydrate | 1.3 g |
| Total Protein | 1.9 g |
| Fibre | 1.4 g |
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