Lettuce with fennel, black olives, sunflower seeds, orange and Grana Padano

The key of a good salad is just to find the balance between tastes and consistences. This is a very fresh and nutritious vegetarian salad, perfect as a light meal when served dressed with some olive oil, fresh ground pepper and salt if one likes.

Time of preparation

5 minutes

Servings

3

What did I use

a cutting board, a knife, a large bowl

Ingredients simply served mixed together

Lettuce: some leaves, cut roughly

Orange: 1, peeled and cut into little cubes

Black olives (without pits): 20/30, cut in half

Half a fennel, trimmed and cut in thin slices

Two spoons of Grana Padano’s fleakes

2 spoons of sunflower seeds

Buon appetito!

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