You may also like
Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- 2 hearts of romaine
- 1 medium head raddichio
- 1 small bulb fennel
- A generous drizzle of balsamic vinegar
- 3 tablespoons (3 turns around the salad bowl in a thin stream) extra-virgin olive oil
- Salt and pepper
Method
- 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.
