Farmhouse Salad with Fennel Vinaigrette Dressing
This Farmhouse salad recipe with fennel vinaigrette is simple to make from scratch. You will love the crunch of fresh vegetables combined with the tangy & mild anise flavor of the fennel seed dressing.
2 romaine lettuce 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 shelled edamame
2 radishes, thinly sliced
2 strips cooked bacon, crumbled
1/2 cup olive oil
¼ cup apple cider vinegar
1 tbsp lemon juice
½ tsp salt
½ tsp pepper
1 tbsp minced garlic
Prepare the vegetables.
Cut romaine hearts in half lengthwise and separate leaves.
Thinly slice radishes & red onion into 1/8 inch slices.
Halve grape tomatoes and Kalamata olives.
Slice and quarter Persian cucumbers.
Pit and slice avocados lengthwise into ½ inch slices.
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.
Place the halved romaine hearts on a platter. Arrange the rest of the toppings on top.
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.
In a jar with a lid, add vinaigrette ingredients and shake vigorously until combined. Pour over salad and serve.