Romaine And Fennel Salad

Recipe Ingredients

2		Romaine hearts - torn or rough cut
1		Fennel bulb - trimmed of (large)
		Fronds and tops
1/4		Red onion - peeled, and
		Thinly sliced
		Several sprigs flat-leaf parsley
		Balsamic vinegar - as needed
		Extra-virgin olive oil - as needed
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Asiago or Parmigiano Reggiano - shaved for garnish

Recipe Instructions

Place chopped or torn romaine in a large salad bowl.

Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine and fennel with parsley sprigs and red onion.

Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil.

Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A17) - from the TV FOOD NETWORK

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