1 large fennel bulb, halved, cored, and very thinly sliced
3 heads butter or Boston lettuce, torn into pieces
1/4 cup fresh tarragon leaves, torn into pieces
4 scallions, white and green parts, chopped
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
7 tablespoons extra-virgin olive oil
Shaved Pecorino Romano (optional)
How to Make It
Place the fennel, lettuce, tarragon, and scallions in a large bowl. Whisk together the lemon juice, mustard, salt, and pepper in a small bowl. Whisking constantly, slowly add the oil. Pour the vinaigrette over the salad and toss. Top with the Pecorino (if using).
In Advance: Assemble the greens and make the vinaigrette. Refrigerate them separately for up to several hours. Combine just before serving.