Recipe information
Yield
Serves 4 to 6
Ingredients
5 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons dried oregano
6 tablespoons olive oil
1/2 large head romaine lettuce, torn into bite-size pieces
1/2 large fresh fennel bulb, trimmed, cored, thinly sliced
1 cup Parmesan cheese
Preparation
Step 1
Whisk vinegar, lemon juice and oregano in small bowl to blend. Whisk in oil. Season dressing with salt and pepper.
Step 2
Combine lettuce, fennel and half of Parmesan cheese in large bowl. Toss with dressing. Garnish with remaining Parmesan cheese and serve.
