Fennel Salad
  • For the dressing:
  • ¼ cup extra virgin olive oil
  • 1 small shallot, minced
  • 3 T champagne vinegar
  • For the salad:
  • l large fennel bulb
  • 2 oranges
  • 1 head of Romaine lettuce
  • ⅓ cup parsley, chopped
  1. Whisk the oil, shallot and vinegar in a large salad bowl
  2. Slice the fennel bulb into thin slices
  3. Peel and section the oranges
  4. Chop the parsley
  5. Chop the lettuce and dump it in the bowl on top of the dressing
  6. Toss until the dressing covers the lettuce
  7. Add the rest of the ingredients and toss again
Recipe by The Rocky Mountain Woman at https://therockymountainwoman.com/fennel-salad/