Italian Fennel Salad
- Green and red leaf lettuce frisée, leaves separated
- Radicchio leaves, torn in pieces
- 1 head fennel (finocchio), bite size pieces
- 1⁄4 cup pine nuts
- 1⁄4 cup diced sweet red pepper
Wash all vegetables thoroughly. Toss salad greens together. Arrange greens on 2-4 individual plates. Cut fennel bulbs in half, then in quarters and eighths or smaller pieces; divide between plates. Sprinkle on pine nuts and diced red bell pepper. Serve with a simple Italian Dressing or Lemon-Honey Dressing (see recipes in our best vegetarian cookbook).