Romaine And Fennel Salad

Serves: 5

Imelda VonRueden

1 January 1970

Based on User reviews:

43

Spice

57

Sweetness

56

Sourness

45 mins

Prep time (avg)

4.9

Difficulty

Ingredients:

2

Hearts Of Romaines (torn or rough cut)

1 large

Fennel (bulb of, trimmed of fronds and tops)

1

Red Onion (peeled and thinly sliced)

1

Parsley (several sprigs flat-leaf)

1

Balsamic Vinegar

1

Extra-Virgin Olive Oil

1

Asiago

Directions:

1

Place chopped or torn romaine in a large salad bowl

2

Cut fennel bulb down the center, then again, quartering it

3

Remove the core with angled cuts on each quarter bulb

4

Thinly slice quarter bulbs across and add to salad bowl

5

Combine romaine and fennel with parsley sprigs and red onion

6

Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl

7

Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil

8

Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife