Romaine And Fennel Salad Recipes

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ROMAINE AND FENNEL SALAD WITH RED WINE VINAIGRETTE



Romaine and Fennel Salad with Red Wine Vinaigrette image

Categories     Salad     Leafy Green     Parmesan     Fennel     Winter     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 7

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

Steps:

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

ROMAINE, RED PEPPER AND FENNEL SALAD



Romaine, Red Pepper and Fennel Salad image

Categories     Salad     Leafy Green     Pepper     No-Cook     Quick & Easy     Fennel     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar
2 garlic cloves, pressed
1 teaspoon Dijon mustard
1/2 cup olive oil
8 cups bite-size pieces romaine lettuce
1 small fennel bulb, trimmed, sliced
1 small red bell pepper, sliced
1/4 cup grated Parmesan cheese

Steps:

  • Combine first 3 ingredients in small bowl. Gradually whisk in olive oil. Set dressing aside. Combine remaining ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper sand serve.

WATERCRESS, FENNEL AND ROMAINE SALAD WITH PERNOD DRESSING



Watercress, Fennel And Romaine Salad With Pernod Dressing image

Provided by Barbara Kafka

Categories     dinner, salads and dressings

Time 10m

Yield 20 servings

Number Of Ingredients 9

6 bunches watercress (about 12 cups of sprigs)
2 large heads romaine lettuce, torn into small pieces (about 8 cups)
3 heads fennel, tops removed and thinly sliced across the bulb (about 6 cups)
1 cup fresh orange juice
1 cup olive oil
1/4 cup fresh lemon juice
4 teaspoons kosher salt
5 tablespoons Pernod
Freshly ground black pepper

Steps:

  • Wash the greens well, then dry them. Refrigerate in a large plastic bag, undried, if preparing ahead.
  • Whisk together the dressing ingredients. Just before serving, place the greens in one or two large salad bowls. Divide the dressing evenly between the bowls. Toss well to combine.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 3 grams

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