Recipe for Green and Red Salad with Fennel

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Yield:

Ingredients:

Amount	Ingredient
2 x	romaine hearts
1 med	raddichio head
1 sm	bulb fennel bulb
	A generous drizzle of balsamic vinegar
3 tbl	extra-virgin olive oil
	(3 turns around bowl in a thin stream)
	Coarse salt to taste

Instructions:

Instructions: Shred romaine and raddichio and discard cores. Trim tops of fennel bulb and quarter lengthwise. Remove core from each quarter with an angled cut into each quarter. Slice fennel across into thin pieces and add to salad.

Dress salad with vinegar, oil, salt, and pepper, to taste.

This recipe yields 4 servings.

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