Farmhouse Salad with Fennel Vinaigrette Dressing
Category
Side Dish
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
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.
Rumi Spice
Ingredients
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
Feta cheese
Crostini
1/2 cup olive oil
¼ cup apple cider vinegar
1 tbsp lemon juice
½ tsp salt
½ tsp pepper
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1 tbsp minced garlic
Salad:
Fennel Vinaigrette:
Directions
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.
