Green and Red Salad with Fennel
Shred romaine and raddichio and discard cores. Trim tops of fennel bulb and quarter lengthwise. Remove core from each quarter with an angled cut into each quarter. Slice fennel across into thin pieces and add to salad. Dress salad with vinegar, oil, salt, and pepper, to taste.
Recipe courtesy Rachael Ray
Recipe courtesy of Food Network Kitchen
Recipe courtesy of Dave Lieberman