Yield: 1 serving

Slightly sweet, crunchy, and aromatic, fennel frequently replaces celery in Mediterranean dishes.

Ingredients

• 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

Equipment

• 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
• tongs
• 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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