Fennel Salad with Balsamic Vinegar
Ready In: 15 mins
Serves: 4-6
Ingredients
- 1 head romaine lettuce
- 2 cups fennel bulbs, sliced
- 1 cucumber, sliced
- 2 medium tomatoes, cut in wedges
- 4 tablespoons olive oil
- 1 tablespoon balsamic vinegar, best quality
- 1 roasted red pepper (jar or prepare fresh)
- salt & freshly ground black pepper
- fresh basil
Directions
- Clean romaine, dry it and tear into bite size pieces.
- Add the remaining vegetables.
- Pour olive oil, then balsamic vinegar and salt and pepper over the salad.
- Toss to mix, then taste.
- Add more salt, pepper or vinegar as needed.
- Chop basil, add to the salad, toss again.
- Garnish with strips of roasted red pepper.
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