Fresh lemon flavor carries this recipe. Buy the whole fennel, and use the feathery fronds, which look like dill, to add that herby punch to the salad.
Oxmoor House JUNE 2007
Trim stalks from fennel, reserving feathery fronds. Quarter fennel bulbs vertically, discarding cores. Cut each quarter into 1/8" lengthwise slices. Chop fronds to measure 1/4 cup, discarding remaining fronds.
Whisk together lemon rind and next 4 ingredients in a large bowl. Add fennel, fennel fronds, lettuce, and cheese; toss well. Divide salad among 8 serving plates. Serve immediately.
Go to full version of