Romaine and Fennel Salad

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Picture of Romaine and Fennel Salad Recipe Photo: Romaine and Fennel Salad Recipe
Rated 4 stars out of 5
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  • Read 10 Reviews
Total Time:
10 min
Prep
10 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 hearts of romaine, torn or rough cut
  • 1 large bulb of fennel, trimmed of fronds and tops
  • 1/4 red onion, peeled and thinly sliced
  • Several sprigs flat-leaf parsley
  • Balsamic vinegar
  • Extra-virgin olive oil
  • Coarse salt and black pepper
  • Asiago or Parmigiano Reggiano, shaved for garnish

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.

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Newest Ratings and Reviews

Read all 10 reviews

  • on February 13, 2010

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    This recipe is only bland if you buy grocery store balsamic vinegar. Get a good bottle, and it is a delightful little salad -- I highly recommend Cavalli brand, which is only $20-30 but aged for over 12 years and tastes like a much more expensive bottle.

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  • on January 04, 2010

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    This salad had absolutely no flavor and very little color! Bland, bland, bland!

    people found this review Helpful.
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  • on February 18, 2007

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    This was surprisingly good. For those who don't like the strong onion taste, try soaking the slices in cold water first and then drain and pat dry. It will remove a lot of the heat.

    I will definitely make this again. For those who want more impact, try adding sections of fresh orange.

    people found this review Helpful.
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