Buca Di Beppo's Sorrento Salad

Recipe Ingredients

8 oz	227g	Escarole
8 oz	227g	Iceberg lettuce
8 oz	227g	Romaine
6 oz	170g	Balsamic raisin dressing
1/2 oz	14g	Toasted fennel seed
5 oz	142g	Fresh fennel
2 oz	56g	Raisins
4 oz	113g	Fried ricotta salata
1		Orange

Recipe Instructions

Wash, cut and dry escarole. Using a knife, cut, peel and remove white from orange, slice 1/2-inch thick and quarter. Portion raisins to 2 ounces. Toast fennel seeds. Clean fresh fennel by cutting off stalks and removing any bruised or discolored leaves on the bulb, julienne into 1/8-inch strips, portion to 5 ounces.

In a large mixing bowl place escarole, iceberg, Romaine and balsamic raisin dressing. Toss well, add toasted fennel seed and toss again. Place in a large bowl and garnish with fresh fennel, raisins, fried ricotta cut in 1/2-inch squares, and orange slices. Serve to delighted guests.

This recipe yields 4 to 6 servings.

Source:
Recipe Archive at http://www.kare11.com

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