SICILIAN SALAD

This healthy salad is sure to please everyone in your family. We love this with pizza.

Dressing

¼ cup white balsamic vinegar or white wine vinegar

½ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

Pour vinegar into a jar fitted with a tight lid or in a small bowl.

Add the olive oil and season to taste with sea salt and freshly ground black pepper.

Shake the jar or whisk to combine.

Salad

Enough mixed salad greens or arugula for 4 servings

1 bulb fennel, cut in half and thinly sliced

1 few fennel fronds

1 navel orange, peeled and sections removed with a paring knife

1 red grapefruit, peeled and sections removed with a paring knife

½ cup pitted black Sicilian or Italian olives, coarsely chopped

½ red onion, cut in half and thinly sliced

¼ cup drained capers

¼ cup coarsely chopped mint leaves, optional

Place the salad ingredients in a large bowl and toss to combine.

Drizzle the salad dressing on top and toss again.

Serves 4

ZUCCHINI & FENNEL SALAD WITH SHAVED ASIAGO CHEESE

Zucchini is such a versatile vegetable. I have grilled it and added a vinaigrette. I've also cooked and baked it. Raw zucchini is also delicious and is so healthy. Zucchini and fennel are low in calories and high in potassium, vitamin A and vitamin C.

4 medium-size zucchini, rinsed and ends cut off

1 large bulb fennel, rinsed

Juice and zest of 1 large lemon

2 T champagne or white wine vinegar

2 cloves garlic, pressed

½ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

Asiago cheese, shaved

Fennel fronds, minced

Using a mandoline on a thin setting, shave the zucchini, lengthwise, into a large bowl.

The zucchini will look like ribbons. If you don't have a mandoline, you can do this with a sharp knife.

Do the same with the fennel.

In a small bowl, add the zest, lemon juice, vinegar, and garlic.

Whisk in the olive oil and season to taste with salt and pepper.

Pour vinaigrette over zucchini and fennel. Toss to combine.

Using tongs, place on a large serving platter and add some shaved asiago cheese and sprinkle with fennel fronds.

Season again with salt and pepper.

Serves 6