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Hearts of Romaine with Chopped Fennel and Feta

March 12th, 2008 in Recipes     

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Ingredients:
2 heads romaine lettuce, washed
3/4 cup crumbled feta cheese
3/4 cup finely chopped fennel
1/4 cup rice wine vinegar
3/4 cup olive oil
Pinch of salt
Freshly ground pepper

6 servings

Place the lettuce in a large bowl, using mainly hearts or torn large leaves. Sprinkle the feta cheese over the lettuce, and the chopped fennel over the cheese.

Whisk the vinegar, olive oil, and salt until emulsified. Pour some of the dressing over the salad and toss. Refrigerate the rest of the dressing. Grind some pepper on the salad and serve.

Recipe by Noel Richardson
October 1999
from issue #23

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posted in: Recipes, herbs, Lettuce, salad, fennel, romaine

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