Fennel and Greens
Notes: Linda Wisner of Portland, Oregon especially likes to use Lollo Rosso lettuce for this salad, but any red-leaf lettuce is attractive. Up to 1 day ahead, rinse lettuce and arugula; wrap in towels, then in plastic bags, and chill. Up to 2 hours ahead, prepare salad through step 2; cover and chill. Mix just before serving.
How to Make It
Step 1
1
In a wide bowl, mix olive oil, lemon juice, and mustard.
Step 2
2
Trim stalks from fennel. Rinse feathery green leaves and chop enough to measure 1/4 cup; discard remaining leaves and stalks. Trim and discard root end, any bruised areas, and coarse fibers from fennel head; rinse head, thinly slice, and mix with dressing in bowl. Add chopped fennel greens, lettuce, and arugula to bowl.
Step 3
3
Lift with salad fork and spoon to mix with dressing. Season to taste with salt and pepper.
Ingredients
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 head fennel (4 to 5 in. wide)
9 cups bite-size pieces rinsed and crisped red-leaf lettuce leaves (see notes)
6 cups lightly packed rinsed and crisped arugula (see notes)
Salt and pepper
Directions
Step 1
1
In a wide bowl, mix olive oil, lemon juice, and mustard.
Step 2
2
Trim stalks from fennel. Rinse feathery green leaves and chop enough to measure 1/4 cup; discard remaining leaves and stalks. Trim and discard root end, any bruised areas, and coarse fibers from fennel head; rinse head, thinly slice, and mix with dressing in bowl. Add chopped fennel greens, lettuce, and arugula to bowl.
Step 3
3
Lift with salad fork and spoon to mix with dressing. Season to taste with salt and pepper.
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