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Credit: Amy Neunsinger

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

110 calories; calories from fat 80%; fat 11g; saturated fat 1g; cholesterol 1mg; sodium 200mg; carbohydrates 5g; fiber 2g; sugars 1g; protein 1g.
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