TUSCAN COOKED SALAD

SERVES 8 - 10

2 TBS. EXTRA VIRGIN OLIVE OIL
1 SMALL RED ONION
6 CUPS BUTTER LETTUCE
1 CUP ARUGULA (CUT OFF STEMS)
2 LARGE HEADS ROMAINE (OR FAVORITE LETTUCE)
4 SMALL BAY LEAVES (2 LEAVES IF USING FRESH)
1 TBS. FENNEL SEED
2 CUPS BOILING WATER
SALT & PEPPER TO TASTE

WASH THE LETTUCE’S AND SEPARATE LEAVES, BUT DO NOT DRY LETTUCE.  ROUGH CUT LETTUCES AND ONION.

DROP ONION INTO HOT OIL AND LOWER HEAT.  SAUTE 1 MINUTE.

DROP ALL LETTUCE’S INTO OIL.  TURN UP HEAT AND SAUTE 10 MINUTES OR UNTIL “WILTED”. 

ADD BAY LEAVES AND FENNEL SEED AND 2 CUPS BOILING WATER.  COVER AND SIMMER 10 MINUTES.

DRAIN WELL, REMOVE BAY LEAVES.  SALT & PEPPER TO TASTE AND DRIZZLE WITH OLIVE OIL TO SERVE.

NOTES

THIS RECIPE CAN BE USED WITH ANY GREENS THAT YOU MIGHT NEED TO USE BECAUSE THEY ARE BECOMING SLIGHTLY WILTED, EVEN SPINACH AND KALE.

IF YOU DON'T HAPPEN TO ENJOY THE FLAVOR OF FENNEL, YOU CAN OMIT AND USE A FEW DASHES OF A GOOD BALSAMIC BEFORE SERVING.