Mixed Green Salad With Fennel and Fresh Herbs
Fennel, fresh herbs and shaved Parmesan cheese add punch to this salad of mesclun lettuce.
Yield: ¾ cup of dressingDifficulty Rating: Easy
Recipe From: Tennessee Home and Farm
Ingredients
- 1 fennel bulb
- 8 cups lightly packed mesclun or other mixed lettuce
- 4 tablespoons chopped fresh chives
- 4 tablespoons chopped fresh dill
- 4 tablespoons chopped fresh parsley
- ½ cup fresh Parmesan cheese, shaved
Red Wine Vinaigrette Dressing:
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 shallot, chopped
- ½ cup extra virgin olive oil
Instructions
- Trim off the stalks and stem end of the fennel.
- Using a sharp knife, cut the fennel lengthwise into thin slices. Set aside.
- In a large bowl, toss lettuce, fennel, fresh herbs and half of shaved Parmesan with enough vinaigrette to just coat the leaves.
- Sprinkle top with remaining cheese.
Red Wine Vinaigrette Dressing:
- Whisk vinegar with mustard, sugar, salt, pepper and shallot.
- Whisking constantly, add vinegar in a slow, steady stream. Makes ¾ cup (can easily be doubled).
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/mixed-green-salad-with-fennel-and-fresh-herbs/
http://farmflavor.com/mixed-green-salad-with-fennel-and-fresh-herbs/
