Farmhouse Salad with Fennel Vinaigrette Dressing | Rumi Spice

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Farmhouse Salad with Fennel Vinaigrette Dressing

Fennel Vinaigrette with Farmhouse Salad

This Farmhouse salad recipe with fennel vinaigrette is simple to make from scratch. You’re going to love the crunch of fresh vegetables combined with the tangy & mild anise flavor of the fennel seed dressing.

Difficulty: Easy
Servings: 2-4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes



  • 2 romaine hearts, sliced in half
  • ¼ red onion, sliced thin
  • ½ avocado, pitted and sliced
  • 2 Persian cucumbers, quartered lengthwise and sliced 
  • 1 cup heirloom grape tomatoes, halved
  • 1 cup of Kalamata olives, pitted & halved
  • ¼ cup edamame seeds
  • 2 radishes, sliced thin
  • 2 strips cooked bacon, chopped
  • Feta cheese
  • Crostini

Fennel Vinaigrette:

  • 1/2 cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp Rumi Spice fennel, crushed
  • 1 tbsp minced garlic


  1. Prepare the vegetables.
  2. Cut romaine hearts in half lengthwise and separate leaves.
  3. Thinly slice radishes & red onion into 1/8 inch slices.
  4. Halve grape tomatoes and Kalamata olives.
  5. Slice and quarter Persian cucumbers.
  6. Pit and slice avocados lengthwise into ½ inch slices.
  7. Using a knife, chop uncooked bacon strips into 1/4 inch bits. In a small saucepan over medium heat, fry until crispy. Remove and drain on paper towels.
  8. Place the halved romaine hearts on a platter. Arrange the rest of the toppings on top.
  9. In medium-low heat, toast fennel on a dry frying pan. Remove from heat after the seeds turn brown. Using a mortar & pestle or spice grinder, crush the fennel and set aside.
  10. In a jar with a lid, add vinaigrette ingredients and shake vigorously until combined. Pour over salad and enjoy!

Fennel Vinaigrette dressing poured onto farmhouse salad

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