Green and Red Salad With Fennel
By: Anonymous
Published: Monday, November 30, 2009 - 5:46pm

Ingredients




2 romaine hearts
1 medium raddichio head
1 small bulb fennel bulb
A generous drizzle of balsamic vinegar
3 tablespoons extra-virgin olive oil
inch (3 turns around bowl  a thin stream)
Coarse salt to taste
Freshly-ground black pepper to taste

Preparation

1 Shred romaine and raddichio and discard cores. Trim tops of fennel bulb and quarter lengthwise. Remove core from each quarter with an angled cut into each quarter. Slice fennel across into thin pieces and add to salad. 2 Dress salad with vinegar, oil, salt, and pepper, to taste. 3 This recipe yields 4 servings.