Mixed Green Salad With Fennel and Fresh Herbs
Fennel, fresh herbs and shaved Parmesan cheese add punch to this salad of mesclun lettuce.
Makes: 4-6 servings (plus ¾ cup of dressing)
Recipe Created By: Farm Flavor
Featured In: Tennessee Home & Farm
Recipe Created By: Farm Flavor
Featured In: Tennessee Home & Farm
Ingredients
- 1 fennel bulb
- 8 cups lightly packed mesclun or other mixed lettuce
- 4 tablespoons fresh chives, chopped
- 4 tablespoons fresh dill, chopped
- 4 tablespoons fresh parsley, chopped
- 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 oil in a slow, steady stream. Makes ¾ cup (can easily be doubled).
Nutrition Facts for Salad (per serving): Calories – 98, Fat – 0.3g, Dietary Fiber – 8.4g, Protein – 7.6g, Vitamin A – 94%, Vitamin C – 46%, Calcium – 17%, Iron – 20%.
Nutrition Facts for Red Wine Vinaigrette Dressing (per serving): Calories – 228, Fat – 25.4g, Protein – 0.2g.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
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Excellent salad – light, flavorful complement to often-heavy Italian mains.