Romaine with Northwest Cranberry Salad Dressing

Yield:

Makes 4-6 servings

Recipe from


Ingredients

1/3 cup dried cranberries, chopped
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon fennel seeds, crushed
3/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups torn romaine lettuce
3 tablespoons toasted hazelnuts, chopped

Preparation

Whisk together first 9 ingredients. Let stand at room temperature 1 hour. Pour dressing over lettuce; toss well. Sprinkle with hazelnuts before serving.

Note:

Katherine and Dan Driscoll,

April 2004