Green And Red Salad With Fennel

Recipe Ingredients

2		Romaine hearts
1		Raddichio head (medium)
1		Small bulb fennel bulb
		A generous drizzle of balsamic vinegar
3 tablespoons	45ml	Extra-virgin olive oil
		= (3 turns around bowl in a thin stream)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Dress salad with vinegar, oil, salt, and pepper, to taste.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B36) - from the TV FOOD NETWORK

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