Take a few handfuls of mixed leaves, top with shavings of fresh fennel (finocchio) and slices of avocado and dress with the best quality olive oil, a sprinkling of white wine vinegar and a little sea salt.
I hardly need to write any of this - you've already got the recipe!
Serve Italian green salad with: sun-dried tomato and sweetcorn omelette; mediterranean fish stew; spinach and mushroom roll; redfish fishcakes with chilli jam; clams and garlic polenta; beefburgers with tomato and bean salsa; fillet steak with caper and olive salsa. (see recipe list)
Makes 4 servings