Recipe by COOKGIRl
From Quick and Simple, January 2006. Look elsewhere if fennel ain't your thing. Because fennel in this recipe plays the lead role, only the freshest, best quality will work. Www.apinchof.com states: "When shopping for whole fennel, look for a firm bulb with the leaves and stalks still attached".
- 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
- 1 large fennel bulb, sliced thinly
- 2 heads boston lettuce (read *NOTE)
- 3 fennel leaves (fronds)
Directions See How It's Made
- *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!