1/3 cup dried cranberries, chopped |
1/3 cup extra-virgin olive oil |
2 tablespoons chopped fresh flat-leaf parsley |
3 tablespoons fresh lemon juice |
2 garlic cloves, minced |
1 teaspoon fennel seeds, crushed |
3/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
8 cups torn romaine lettuce |
3 tablespoons toasted hazelnuts, chopped |
