Romaine Salad with Parmesan, Fennel and Pine Nuts
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Difficulty:
easy
Difficulty
Preparation:
2 h. 38 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 stalks Celery
- 1 Fennel bulb
- 25 grams Pine nuts
- 1 Romaine lettuce
- 50 grams freshly grated Parmesan
- For the salad dressing
- ½ bunch scallions
- 2 Tbsps White vinegar
- 1 Tbsp balsamic vinegar
- 3 Tbsps olive oil
- 1 Tbsp Walnut oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse, trim, and finely dice the celery. Rinse and halve the fennel. Remove the stalk and julienne crosswise. Remove the fennel fronds and set aside. Toast the pine nuts in a dry pan, then set aside.
2.
Rinse and trim the scallions. Halve lengthwise, and finely dice.
3.
Mix both of the vinegars, then gradually whisk in the oil. Season to taste with salt and pepper.
4.
Divide the romaine into leaves. Rinse and dry the leaves, then tear into smaller pieces.
5.
Mix the romaine, fennel and celery in a large salad bowl. Mix in the dressing and toss to combine. Sprinkle with the grated parmesan, and the pine nuts. Garnish with the fennel fronds, and serve.
