Best 6 Romaine And Fennel Salad With Red Wine Vinaigrette Recipes
Indulge in a refreshing and flavorful journey with this delightful romaine and fennel salad, artfully paired with a zesty red wine vinaigrette. This vibrant salad boasts a symphony of textures and flavors, where the crisp romaine lettuce and thinly sliced fennel provide a refreshing crunch, while the tangy red wine vinaigrette adds a burst of acidity and depth. Discover this vibrant salad recipe, along with variations such as a refreshing citrus vinaigrette dressing, a creamy avocado dressing, and a tangy lemon-tahini dressing, each offering a unique twist to elevate your salad experience.
Here are our top 6 tried and tested recipes!
ROMAINE, RED PEPPER AND FENNEL SALAD
Categories Salad Leafy Green Pepper No-Cook Quick & Easy Fennel Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in small bowl. Gradually whisk in olive oil. Set dressing aside. Combine remaining ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper sand serve.
ROMAINE SALAD WITH PARMESAN VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.
ROMAINE AND FENNEL SALAD WITH RED WINE VINAIGRETTE
Categories Salad Leafy Green Parmesan Fennel Winter Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Whisk vinegar, lemon juice and oregano in small bowl to blend. Whisk in oil. Season dressing with salt and pepper.
- Combine lettuce, fennel and half of Parmesan cheese in large bowl. Toss with dressing. Garnish with remaining Parmesan cheese and serve.
ROMAINE AND FENNEL SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place chopped or torn romaine in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine and fennel with parsley sprigs and red onion. Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.
SPRING SALAD WITH FENNEL AND ORANGE
The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!
Provided by Chef4Six
Categories Salad Green Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g
ORANGE ROMAINE SALAD
Romaine lettuce and orange slices are tossed with a light honey vinaigrette.
Provided by Justin Shepheard
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Yield 8
Number Of Ingredients 8
Steps:
- In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
- Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 8.7 g, Fat 20.6 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 3.2 g, Sodium 149.7 mg, Sugar 6.1 g
Tips:
- For the best flavor, use fresh, crisp romaine lettuce and fennel. Look for heads of romaine with tightly packed leaves and no signs of wilting. Fennel bulbs should be firm and white, with no brown spots.
- To thinly slice the fennel, use a mandoline or sharp knife. If using a knife, be careful to slice the fennel against the grain, or else it will be tough.
- The red wine vinaigrette is a key component of this salad. Be sure to use a good quality red wine vinegar, and adjust the amount of honey and Dijon mustard to taste.
- Toasted walnuts add a nice crunch to this salad. You can toast them in a toaster oven or on a skillet over medium heat, watching carefully so they don't burn.
- This salad can be served immediately, or you can let it sit for a few minutes to allow the flavors to meld. If you let it sit, be sure to toss it again before serving.
Conclusion:
This romaine and fennel salad with red wine vinaigrette is a light, refreshing, and flavorful salad that is perfect for a summer meal. The combination of crisp romaine lettuce, fennel, walnuts, and red wine vinaigrette is sure to please everyone at your table.
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