Romaine with Northwest Cranberry Salad Dressing

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Yield
Makes 4-6 servings
Katherine and Dan Driscoll
April 2004
RECIPE BY Coastal Living

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

How to Make It

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

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