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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Caesar Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Brisket Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Scott Leibfried

Grilled Caesar Salad

Recipe courtesy of The Neelys

Chef Stella Salad

Recipe courtesy of George Stella

Caesar, Mississippi, Salad

Recipe courtesy of Richard Simmons

Tex-Mex Salad

Recipe courtesy of Food Network Kitchen

Soup and Salad, with Style: Salad Lyonnaise and Leek and Potato Soup

Recipe courtesy of Rachael Ray

Mixed Salad with "House Dressing"

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories