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| What You Need: |
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2 medium-sized bulbs sweet fennel
1 or 2 garlic cloves cut into slivers
¼ cup olive oil
1½ quarts mixed salad greens, washed, dried, torn into bite-size pieces, and chilled
1 to 2 tablespoons fresh lemon juice or wine vinegar
½ teaspoon dried chervil or basil
6 fiat anchovies, drained and minced
Salt, pepper to taste
2 hard-cooked eggs, shelled and quartered
2 medium-sized tomatoes, peeled and cut into wedges
8 pitted black olives
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| How To Cook: |
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1. Trim green tops and tough outer stalks of fennel.
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2. Cut into wafer-thin slices; chill.
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3. Put garlic and oil in a salad bowl; leave 1 hour.
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4. When ready to serve, remove and discard garlic.
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5. Add fennel and greens to oil; toss lightly.
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6. Add lemon juice, chervil or basil, and anchovies.
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7. Season with salt and pepper; toss.
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8. Serve at once garnished with eggs, tomatoes, and olives.
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