Romaine and Fennel Salad

1. 1

   Place chopped or torn romaine in a large salad bowl.

2. 2

   Cut fennel bulb down the center, then again, quartering it.

3. 3

   Remove the core with angled cuts on each quarter bulb.

4. 4

   Thinly slice quarter bulbs across and add to salad bowl.

5. 5

   Combine romaine and fennel with parsley sprigs and red onion.

6. 6

   Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl.

7. 7

   Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil.

8. 8

   Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.