TLC Cooking "Fennel and Dandelion Salad"

Fennel and Dandelion Salad

INGREDIENTS

juice of one lemon
pinch salt
1/2	cup best-quality olive oil
1/2	medium red onion, shaved
1	medium fennel bulb, trimmed, cored and shaved
2	tablespoons chopped fennel fronds
2	cups torn tender dandelion leaves
few grindings black pepper
chunk parmesan for shaving

PREPARATION:

In a bowl large enough to hold all salad ingredients: whisk together the lemon and salt, whisk in the olive oil. Fold in the onion and fennel – let rest ten minutes. Fold in the dandelion greens and add grindings of black pepper at service. Top veal chops with the salad and spoon juices over. Shave parmesan over salad.

This recipe appears in: Italian

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