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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. states: When shopping for whole fennel, look for a firm bulb with the leaves and stalks still attached . Ingredients:
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:
1. *NOTE: can substitute red leaf lettuce or mixed field greens for the Boston lettuce if you prefer.
2. Prepare the vinaigrette ingredients by combining in a non-reactive container. Use an immersion blender to blend.
3. The vinaigrette is best prepared several hours in advance. Bring to room temperature before using. Adjust seasoning if necessary.
4. In a large salad bowl, toss the sliced fennel and greens of choice. Add 1/2 cup of the salad dressing and toss lightly.
5. 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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