Name: Romaine - Fennel Salad with Lemon Vinaigrette, Walnuts and Capers
Ingredients: salt; 1 clove garlic (peeled); 6 tablespoons olive oil; 3 tablespoons lemon juice; 1 1/2 teaspoon dry mustard; freshly ground black pepper; 6 cups romaine (cut into bite-sized pieces); 3 cups fennel bulb (cut into julienne strips); 1/3 cup walnut meats (coarsely chopped); 1 tablespoon capers; grated fresh Parmesan cheese

Print Recipe

Romaine - Fennel Salad with Lemon Vinaigrette, Walnuts and Capers

This is a fabulous salad with a really nice combination of ingredients.

The New York Times Cookbook, Craig Claiborne, 1961, Harper & Row, Publishers, Inc., New York, NY, p 416.

Course: Gluten Free, Prepare Ahead - Serve Later, Side Dishes - Salads, Vegetarian

Servings: 6 servings

Author: Catherine Christiano

Ingredients

salt
1 clove garlic peeled
6 tablespoons olive oil
3 tablespoons lemon juice
1 1/2 teaspoon dry mustard
freshly ground black pepper
6 cups romaine cut into bite-sized pieces
3 cups fennel bulb cut into julienne strips
1/3 cup walnut meats coarsely chopped
1 tablespoon capers
grated fresh Parmesan cheese

Instructions

Sprinkle bottom of a salad bowl with salt and rub with garlic. Add olive oil, lemon juice, mustard, and pepper; whisk until well blended.
Add romaine, fennel, walnuts, capers; toss. Sprinkle with grated Parmesan cheese.

Notes

If preparing ahead, add vinaigrette just before serving.