Prepare to revolutionize your salad game with a dish that's not just a meal, but a flavor explosion! This Romaine Red Onion and Fennel Salad is the secret weapon you didn't know your kitchen needed - a perfect blend of crisp romaine, sharp red onion, and delicate fennel that will transform your perception of what a salad can be. Imagine a dish so refreshing and vibrant that it'll make your taste buds dance and your guests beg for the recipe!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 head romaine lettuce
- 1 small red onion, thinly sliced
- 1 bulb fennel, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the head of romaine lettuce under cold water to remove any dirt or grit. Shake off excess water and pat dry with a clean kitchen towel or paper towels.
- Once the romaine is dry, chop it into bite-sized pieces. You can either cut it into strips or roughly tear it by hand, depending on your preference.
- Next, take the small red onion and peel away the outer skin. Slice it thinly using a sharp knife. If you find the flavor of raw red onion to be too strong, you can soak the slices in cold water for about 5 minutes to mellow the taste, then drain.
- Now, prepare the fennel bulb. Cut off the stalks and fronds, setting them aside for garnish if desired. Cut the bulb in half lengthwise, then slice it thinly crosswise to create delicate fennel pieces.
- In a large mixing bowl, combine the chopped romaine lettuce, sliced red onion, and sliced fennel. Toss the ingredients gently to ensure they are evenly distributed.
- In a small bowl, whisk together the olive oil and lemon juice until well combined. Season the dressing with salt and pepper to taste.
- Drizzle the dressing over the salad mixture in the large bowl. Toss everything together gently to coat the vegetables evenly with the dressing.
- Once the salad is well mixed, taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice according to your preference.
- Transfer the salad to a serving platter or individual bowls. If you reserved any fennel fronds, sprinkle them on top for an added touch of flavor and presentation.
- Serve immediately as a refreshing side dish or light main course, and enjoy your Romaine Red Onion and Fennel Salad!
Tips
- Slice your vegetables thinly for the best texture and even flavor distribution.
- Soak red onion slices in cold water to reduce their sharp bite if you prefer a milder taste.
- Use fresh, crisp romaine for maximum crunch and freshness.
- Whisk your dressing thoroughly to ensure perfect emulsification.
- Serve immediately after dressing to maintain the salad's crisp texture.
- For extra flavor, consider adding toasted pine nuts or a sprinkle of fresh herbs like parsley or dill.
- If you want to make it more substantial, add some crumbled feta cheese or grilled chicken.
Nutrition Facts
Calories: 94kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
