ARTISAN ROMAINE SALAD WITH FENNEL,
APPLE AND RADISH
Tanimura & Antle
½ cup extra-virgin olive oil
4 tablespoons fresh lemon juice
2 tablespoons golden balsamic vinegar
½ teaspoon salt
Pepper to taste
2 heads Tanimura & Antle Artisan Romaine,
washed, dried and separated into leaves
1 large fennel bulb, trimmed, halved and thinly sliced
1 large Fuji or Gala apple, quartered, cored and
12 red radishes, thinly sliced
;⁄; cup chopped toasted hazelnuts
;⁄; cup crumbled blue cheese
Place all dressing ingredients in a small jar with a
tight-;tting lid. Shake well.
Place romaine leaves in a large bowl, and toss lightly with
some of the dressing. Arrange leaves on individual plates or
a serving platter. Add fennel, apple and radishes to the bowl, and
toss lightly with more dressing. Arrange on top of romaine leaves.
Sprinkle with toasted hazelnuts and cheese. Makes 4-6 servings.