1 head romaine lettuce
2 cups fennel bulb sliced
1 cucumber, sliced
2 medium tomatoes, cut in wedges
4 tbsp D’Avolio EVOO
1 tbsp D’Avolio Traditional Balsamic vinegar
Best quality Roasted Red Pepper (jar or prepare fresh)
Salt and freshly ground pepper
Fresh basil
Clean romaine, dry it and tear into bite size pieces. Add the remaining vegetables. Pour D’Avolio olive oil, then D’Avolio balsamic vinegar and salt and pepper over the salad. Toss to mix, then taste. Add more salt, pepper or vinegar as needed. Chop basil, add to the salad, toss again. Garnish with strips of roasted red pepper.
