Romaine And Fennel Salad With Red Wine Vinaigrette Recipes

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ROMAINE AND FENNEL SALAD



Romaine and Fennel Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 hearts of romaine, torn or rough cut
1 large bulb of fennel, trimmed of fronds and tops
1/4 red onion, peeled and thinly sliced
Several sprigs flat-leaf parsley
Balsamic vinegar
Extra-virgin olive oil
Coarse salt and black pepper
Asiago or Parmigiano Reggiano, shaved for garnish

Steps:

  • Place chopped or torn romaine in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine and fennel with parsley sprigs and red onion. Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.

ROMAINE SALAD WITH PARMESAN VINAIGRETTE



Romaine Salad with Parmesan Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

Steps:

  • Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

ROMAINE AND FENNEL SALAD WITH RED WINE VINAIGRETTE



Romaine and Fennel Salad with Red Wine Vinaigrette image

Categories     Salad     Leafy Green     Parmesan     Fennel     Winter     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 7

5 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons dried oregano
6 tablespoons olive oil
1/2 large head romaine lettuce, torn into bite-size pieces
1/2 large fresh fennel bulb, trimmed, cored, thinly sliced
1 cup Parmesan cheese

Steps:

  • Whisk vinegar, lemon juice and oregano in small bowl to blend. Whisk in oil. Season dressing with salt and pepper.
  • Combine lettuce, fennel and half of Parmesan cheese in large bowl. Toss with dressing. Garnish with remaining Parmesan cheese and serve.

ROMAINE, RED PEPPER AND FENNEL SALAD



Romaine, Red Pepper and Fennel Salad image

Categories     Salad     Leafy Green     Pepper     No-Cook     Quick & Easy     Fennel     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar
2 garlic cloves, pressed
1 teaspoon Dijon mustard
1/2 cup olive oil
8 cups bite-size pieces romaine lettuce
1 small fennel bulb, trimmed, sliced
1 small red bell pepper, sliced
1/4 cup grated Parmesan cheese

Steps:

  • Combine first 3 ingredients in small bowl. Gradually whisk in olive oil. Set dressing aside. Combine remaining ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper sand serve.

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