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Fennel and Greens





Yields
Makes 8 servings

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.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories147
% Daily Value *
Total Fat 14g18%

Saturated Fat 2g10%
Cholesterol 0.0mg0%
Sodium 43mg2%
Total Carbohydrate 5.4g2%

Dietary Fiber 1.9g7%
Protein 1.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.