Name: Romaine and Fennel Salad with Red Wine Vinaigrette
Yield: Serves 4 to 6
Ingredients: 5 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons dried oregano; 6 tablespoons olive oil; 1/2 large head romaine lettuce, torn into bite-size pieces; 1/2 large fresh fennel bulb, trimmed, cored, thinly sliced; 1 cup Parmesan cheese

Recipe information

Yield
Serves 4 to 6

Ingredients

5 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 1/2 teaspoons dried oregano

6 tablespoons olive oil

1/2 large head romaine lettuce, torn into bite-size pieces

1/2 large fresh fennel bulb, trimmed, cored, thinly sliced

1 cup Parmesan cheese

Preparation

Step 1
Whisk vinegar, lemon juice and oregano in small bowl to blend. Whisk in oil. Season dressing with salt and pepper.
Step 2
Combine lettuce, fennel and half of Parmesan cheese in large bowl. Toss with dressing. Garnish with remaining Parmesan cheese and serve.

TagsSalad Romaine Lettuce Leafy Greens Vegetable Fennel Root Vegetable Parmesan Cheese Dairy Side Dinner Gluten Free Nut Free Vegetarian Quick Easy Weeknight Meals No-Cook Bon Appétit

Recipe notes

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