The provolone and fennel salad is a fresh, low-calorie, and tasty salad, great for detoxing a bit, especially after various feasts…. When plated like this, even a simple salad becomes an excellent side dish to serve to your guests.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 7 oz Baby lettuce
- 3 oz Mild provolone cheese
- 1 Fennel
- 4 tbsps Extra virgin olive oil
- 1 tbsp White vinegar
- 1 bunch Parsley
- to taste Salt and pepper
- 1 sprig Chives
- 2 Carrots
Tools
- 1 Plate
- 1 Small Bowl
Preparation of Provolone and Fennel Salad
Let’s see how to prepare the provolone and fennel salad.
First, wash the lettuce well and dry it with paper towels. Remove the rind from the provolone and cut it into small flakes. Wash the fennel, remove the outer leaves that are tougher, dry and cut into thin slices. Clean the carrots and cut them finely into julienne strips, preferably with a specific blade. Take a flat plate and arrange the vegetables in a circle, starting with the fennel, then the baby lettuce. Place the provolone flakes in the center of the lettuce and garnish with a bit of carrots. In a separate bowl, combine salt, pepper, and vinegar, then add the oil and whisk energetically with a fork until well emulsified. Dress the salad and serve.
Notes
When serving, add finely chopped parsley and chives.
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