Hearts of Romaine with Chopped Fennel and Feta

comments (5) March 12th, 2008

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Click To Enlarge Photo: Judi Rutz

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

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

Comments (5)

Levanrivanja writes: wow very nice Winter salad
Posted: 1:53 am on October 18th
AnaRussell writes: Wonderful work!
Posted: 12:51 am on August 4th
lavinakim writes: Thanks for sharing it
Posted: 5:32 am on August 3rd
conorwilliams writes: Just Brilliant
Posted: 4:44 am on May 13th
adrienmiles writes: Cool
Posted: 2:53 am on May 7th
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