A delicious, fresh salad with romaine lettuce, fennel, rocket and artichokes. Perfect as a side dish with a classic lasagne or another Italian dish.
Italian salad
Italian salad
Method
01
Toast the pine nuts
Heat a dry frying pan over a medium heat and toast the pine nuts, stirring, until golden brown. Take straight out of the pan and leave to cool.
02
Prepare the vegetables
Wash the romaine lettuce and tear or cut into rough pieces. Remove the outer leaves of the fennel and slice the bulb paper-thin. Rinse the rocket and leave to drain well. Cut the artichoke hearts into thin slices.
03
Assemble the salad
Mix the lettuce, fennel, rocket and artichoke in a large bowl. Whisk a vinaigrette from the olive oil and balsamic vinegar, pour over the salad and toss gently.
04
Finish and serve
Shave the Parmesan cheese in thin slices over the salad. Sprinkle with the toasted pine nuts, season with salt and freshly ground pepper, mix briefly and serve immediately.
Tips & notes
Combines perfectly with a traditional lasagne or a light pasta. If you like, add some thin slices of prosciutto for a heartier dish. Best eaten fresh; keep the dressing separate if you prepare in advance, so the lettuce doesn't go limp.
Variations
- Add sun-dried tomatoes for extra umami.
- Replace the rocket with basil for a milder herbal note.
Contains:
Milk
Sulphites
Serve with
- Lasagne alla bolognese
- Spaghetti alla carbonara
- Pizza margherita
- Osso buco alla milanese
- Cotoletta alla milanese
| Calories | 615 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 10 g |
| Fat | 61 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
