Recipe courtesy of Rachael Ray
Save Recipe Print
Romaine and Fennel Salad
Total:
10 min
Prep:
10 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Place chopped or torn romaine in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine and fennel with parsley sprigs and red onion. Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Greek Salad

Recipe courtesy of Rachael Ray

Fall Salad

Recipe courtesy of Tyler Florence

Arugula Salad

Recipe courtesy of Anne Burrell

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword