Easy Italian Salad
This easy Italian salad is made with a variety of lettuces that is colorful, keto-friendly and pretty enough for a dinner party!
Servings: 6
Equipment
- Cutting board
- Knife
- Mandolin
Ingredients
- 1/2 head Romaine lettuce, large
- 1/2 7 oz. bag Arugula
- 2 large Endive
- 1/2 head Radicchio, medium
- 1/4 bulb Fennel, thinly sliced
- Fresh parmesan cheese
- Dijon mustard
- Olive Oil
- Fresh lemon
- Salt & pepper, to taste
Instructions
- Wash all lettuces and set aside. Chop romaine, endive and radicchio into desired bite size pieces. Add all lettuces to serving bowl.
- Prepare fennel by cutting off the green portion with the fronds. Cut the white part your fennel bulb in half, keeping the bottom of the bulb in tact. Using a mandolin, thinly slice the top part of the fennel bulb into thin slices. Add to salad bowl.
- Top with desired amount of freshly shaved parmesan cheese and drizzle on dijon lemon vinaigrette dressing.
- For the dressing: Combine the juice of two lemons, 1 tsp. dijon mustard, 1/4 cup of olive oil, salt and pepper in a jar. Shake up until all ingredients are combined. Serve and enjoy.