Very Fennel Salad
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
Lemon-Balsamic Vinaigrette
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon salt, to taste
- 1 teaspoon fresh ground black pepper
- 1⁄4 cup balsamic vinegar (I would suggest the white balsamic vinegar type)
- 1⁄4 cup fresh lemon juice
- 1 cup extra virgin olive oil
- 1 tablespoon raw sugar
-
Salad
- 1 large fennel bulb, sliced thinly
- 2 heads boston lettuce (read *NOTE)
-
Garnish
- 3 fennel leaves (fronds)
directions
- *NOTE: can substitute red leaf lettuce or mixed field greens for the Boston lettuce if you prefer.
- Prepare the vinaigrette ingredients by combining in a non-reactive container. Use an immersion blender to blend.
- The vinaigrette is best prepared several hours in advance. Bring to room temperature before using. Adjust seasoning if necessary.
- In a large salad bowl, toss the sliced fennel and greens of choice. Add 1/2 cup of the salad dressing and toss lightly.
- Serve the remaining vinaigrette on the side. Garnish the top of the salad with fennel fronds if desired for a very pretty presentation. This salad is begging to be served with some really good crusty French bread!
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Reviews
-
CG- this was simple yet fabulous. I chose this recipe because I hadn't had fennel in a while and I wanted to use the immersion blender I got for Christmas. It is so light and flavorful and a great side to the porcini risotto I made today for my Sunday dinner. The dressing was out of this world and I saved the extra for tomorrow's salad. I scaled the recipe down since I was only making it for me and had all the ingredients on hand, including the white balsamic vinegar which is a must do! Thanks for posting
RECIPE SUBMITTED BY
COOKGIRl
United States