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Romaine and Fennel Salad Recipe

Romaine and Fennel Salad

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Pastabilities

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • 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!

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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.

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  • on October 08, 2006

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    This salad was very good, I'm going to make it often. It only took about 5 minutes to prepare making it a very quick dish to throw together.

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  • on May 01, 2006

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    Great alternative to just iceburg. I made Rachel's Romaine and Fennel Salad for my daughter's First Communion gathering and it was a hit. I had two individuals requesting the recipe and the best part was the it took not time to put together.

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  • on March 22, 2006

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    it lookes good but i can't try it because they don't give me a recipe

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  • on January 04, 2006

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    I love the fennel, but when I make it again, I will put less red onions, that seemed a bit too strong for this salad. Otherwise, I got many compliments!

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  • on December 23, 2004

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    had a dinner party last night and started it off with this salad. It was a pretty safe salad. No ohhhs or ahhhs...At least it did not over shadow the rest of my entrees. Over all not bad...but not impressive

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  • on December 17, 2004

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    The fennel adds a nice crunch and unique twist on this otherwise basic salad. I added a bit of extra parmesan cheese, and left out the parsley. No raves, but nice twist.

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  • on November 10, 2004

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    I had my doubts about this one, but it turned out to be quite tasty. I omitted the onion and it was still very good.

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