Fennel and Greens
Notes: Linda Wisner of Portland, Oregon especially likes to use Lollo Rosso lettuce for this salad, but any red-leaf lettuce is attractive. Up to 1 day ahead, rinse lettuce and arugula; wrap in towels, then in plastic bags, and chill. Up to 2 hours ahead, prepare salad through step 2; cover and chill. Mix just before serving.