FRESH FENNEL SALAD
Buca di Beppo Restaurant Recipe
2 large bulbs fresh fennel
1 small head romaine lettuce, chopped
1/4 cup raisins
1/2 pound small red grapes, halved
2 large oranges, peeled and segmented
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
1 tablespoon chopped garlic
1/2 cup ricotta salata, chopped
Discard the core in top greens from a fennel bulbs, wash the fennel and cut in half. Cut each half into Thin slices and place them in a large mixing bowl. Add the lettuce, raisins, grapes, oranges, olive oil, vinegar, salt, pepper and garlic. Mix well. Divide salad into serving dishes and top each portion with
crumbled ricotta salata. Makes 4 to 6 servings.
Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.