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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.