A beautifully simple yet fresh, healthy salad.Enjoy!
1 small head each of cos, curly endive and mignonette lettuce
1 bulb fennel
2 young bright carrots
4-6 spring onions
1/2 cup olive oil
3 tablespoons red or white wine vinegar
Salt and freshly ground pepper
Separate leaves from lettuce. Wash and dry them thoroughly then chill until ready to serve. In a large salad bowl combine lettuce leaves, tearing large ones into bite sized pieces, with fennel, quartered and sliced paper thin. Grate carrots lengthwise to get nice long shreds, slice mushrooms thinly and cut white part of the spring onion into julienne strips. Add these to fennel and lettuce. Sprinkle with olive oil, vinegar, salt and pepper, toss lightly and sprinkle with chopped parsley.
Eat fresh as oil and vinegar will make the lettuce limp over time.
Pour oil and vinegar after the salad has been dished up on individual plates so that leftover can be stored.
Store leftovers in an airtight container in the refrigerator.by