Imagine a salad that's not just a boring side dish, but a flavor explosion that transports you straight to the sun-drenched Mediterranean coast! Our Romaine Red Onion and Fennel Salad with Tart Lime is a game-changing recipe that will make your taste buds dance and your health-conscious heart sing. With its crisp romaine, sharp red onion, and aromatic fennel, topped with a zingy lime vinaigrette, this salad is about to become your new obsession.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 head romaine lettuce, chopped
- 1 small red onion, thinly sliced
- 1 bulb fennel, thinly sliced
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash the romaine lettuce thoroughly under cold running water, ensuring all dirt and debris are removed. Pat dry using clean kitchen towels or a salad spinner.
- Chop the romaine lettuce into bite-sized pieces and transfer to a large serving bowl.
- Prepare the red onion by first cutting off both ends, then peeling the outer skin. Using a sharp knife, slice the onion into very thin, translucent rings.
- For the fennel, trim off the green fronds and the root base. Cut the bulb in half lengthwise, remove the tough core, and slice thinly using a sharp knife or mandoline.
- Add the thinly sliced red onion and fennel to the chopped romaine lettuce in the serving bowl.
- In a separate small bowl, squeeze fresh lime juice from two ripe limes, ensuring no seeds fall into the mixture.
- Whisk the lime juice with olive oil, creating a simple vinaigrette. Season with salt and freshly ground black pepper to taste.
- Pour the lime vinaigrette over the salad and gently toss to ensure all ingredients are evenly coated.
- Let the salad sit for 5 minutes to allow the flavors to meld together before serving.
- Serve chilled or at room temperature as a refreshing side dish or light lunch.
Tips
- For the freshest taste, choose a crisp romaine lettuce head and wash it thoroughly just before preparing.
- Use a mandoline or very sharp knife to get paper-thin slices of fennel and red onion for the best texture.
- Let the salad sit for 5 minutes after dressing to allow the flavors to meld and intensify.
- For an extra flavor boost, consider adding some fresh herbs like mint or parsley.
- Serve immediately for the crispest texture, or chill for a refreshing summer side dish.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 7g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
