Green Salad with Fennel, Cherry Tomatoes, and Watermelon
Posted on August 30 2012 | (0) Comments
Category: Soup and Salad Recipes
Yield: 1 serving
Slightly sweet, crunchy, and aromatic, fennel frequently replaces celery in Mediterranean dishes.
- 2 cups torn red leaf, green leaf, or romaine lettuce
- 1/4 cup thinly sliced fennel (see note)
- 1/2 cup cubed watermelon
- 1 1/2 tablespoons Lemon-Herb Dressing
- 6 cherry tomatoes, halved
- salad spinner
- measuring cups
- cutting board
- chef’s knife, 8-inch
- serrated knife, 5-inch
- mandoline (optional, for thinly slicing fennel)
- measuring spoons
- medium bowl
- serving plate
Put the lettuce, fennel, watermelon, and vinaigrette in a medium bowl and toss gently. Transfer to a serving plate. Top with the cherry tomatoes. Serve immediately.
Note: To thinly slice a bulb of fennel, trim off the stems and a little of the hard base and cut the bulb in half lengthwise. Put each half cut-side down on the cutting board and thinly slice it crosswise with a sharp knife. For ultrathin and uniform slices, use a mandoline.
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