ROMAINE – FENNEL SALAD WITH LEMON VINAIGRETTE, WALNUTS AND CAPERS

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: 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.