Best 5 Romaine And Fennel Salad With Red Wine Vinaigrette Recipes

Romaine and fennel salad with red wine vinaigrette is a delightful and refreshing dish that combines the crispness of romaine lettuce with the aromatic flavors of fennel and a tangy red wine vinaigrette. The salad is a perfect accompaniment to a variety of dishes, ranging from grilled meats to seafood, and also serves as a light and healthy lunch or dinner option. The key to making the perfect romaine and fennel salad lies in selecting the freshest ingredients and preparing the vinaigrette properly. With a few simple steps, you can create a flavorful and visually appealing salad that is sure to impress your family and friends.

Here are our top 5 tried and tested recipes!

ROMAINE AND FENNEL SALAD

Romaine and Fennel Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 hearts of romaine, torn or rough cut
1 large bulb of fennel, trimmed of fronds and tops
1/4 red onion, peeled and thinly sliced
Several sprigs flat-leaf parsley
Balsamic vinegar
Extra-virgin olive oil
Coarse salt and black pepper
Asiago or Parmigiano Reggiano, shaved for garnish

Steps:

Place chopped or torn romaine in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine and fennel with parsley sprigs and red onion. Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.

ROMAINE AND FENNEL SALAD WITH RED WINE VINAIGRETTE

Romaine and Fennel Salad with Red Wine Vinaigrette image

Categories Salad Leafy Green Parmesan Fennel Winter Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

5 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons dried oregano
6 tablespoons olive oil
1/2 large head romaine lettuce, torn into bite-size pieces
1/2 large fresh fennel bulb, trimmed, cored, thinly sliced
1 cup Parmesan cheese

Steps:

Whisk vinegar, lemon juice and oregano in small bowl to blend. Whisk in oil. Season dressing with salt and pepper.
Combine lettuce, fennel and half of Parmesan cheese in large bowl. Toss with dressing. Garnish with remaining Parmesan cheese and serve.

FENNEL AND ENDIVE SALAD WITH ROSE VINAIGRETTE

Fennel and Endive Salad with Rose Vinaigrette image

You can use white wine instead of rose, but rose gives a really nice color to the dressing.

Provided by Dave Lieberman

Categories side-dish

Time 10m

Yield About 6 servings

Number Of Ingredients 12

Ingredients

2 large heads fennel, core removed, fronds reserved, and thinly sliced
3 large endives, core removed, and thinly sliced
1/3 cup dry rose wine, preferably Provencal-style
1 lemon, juiced
1 small orange, juiced
1 1/2 teaspoons sugar (preferably superfine)
1 large shallot, finely minced
A couple pinches salt
10 grinds freshly ground black pepper
1/3 to 1/2 cup safflower or canola oil
1 to 1 1/2 cups walnuts halves, toasted
4 ounces Danish or other mild blue cheese

Steps:

Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.

ROMAINE, RED PEPPER AND FENNEL SALAD

Romaine, Red Pepper and Fennel Salad image

Categories Salad Leafy Green Pepper No-Cook Quick & Easy Fennel Bon Appétit

Yield Serves 6

Number Of Ingredients 8

Ingredients

1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar
2 garlic cloves, pressed
1 teaspoon Dijon mustard
1/2 cup olive oil
8 cups bite-size pieces romaine lettuce
1 small fennel bulb, trimmed, sliced
1 small red bell pepper, sliced
1/4 cup grated Parmesan cheese

Steps:

Combine first 3 ingredients in small bowl. Gradually whisk in olive oil. Set dressing aside. Combine remaining ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper sand serve.

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE

Romaine Salad With Red Onions, Walnuts and Orange Vinaigrette image

Recipe courtesy of Rachael Ray. I saw her make this on an episode of 30 Minute Meals and it looked wonderful!

Provided by SusieQusie

Categories Greens

Time 7m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup walnut pieces
6 cups chopped romaine lettuce
1/2 red onion, finely chopped
1 tablespoon orange marmalade
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary, finely chopped or 1/2 teaspoon dried rosemary, crushed
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
salt

Steps:

Toast nuts over low heat in a small skillet until crisp and fragrant.
Place romaine in salad bowl and scatter the red onions down over the greens.
In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined.
Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

Nutrition Facts : Calories 341.4, Fat 32.8, SaturatedFat 3.7, Sodium 9.9, Carbohydrate 11.2, Fiber 3.7, Sugar 5.2, Protein 5.5

Tips:

Choose fresh, crisp romaine lettuce and fennel for the best flavor. Look for romaine lettuce that is deep green and has tightly packed leaves. Fennel should be firm and have a slight anise flavor.
Slice the romaine lettuce and fennel thinly. This will help the dressing to coat the vegetables evenly.
Toast the walnuts in a dry skillet over medium heat until they are fragrant and slightly browned. This will enhance their flavor and add a nice crunch to the salad.
Make the red wine vinaigrette ahead of time so that the flavors have a chance to meld. You can store the vinaigrette in the refrigerator for up to 2 weeks.
Toss the salad gently with the vinaigrette just before serving. This will prevent the lettuce from wilting.
Serve the salad immediately.

Conclusion:

This romaine and fennel salad with red wine vinaigrette is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. For a more flavorful salad, use a bolder red wine vinegar. If you don't have walnuts, you can substitute another type of nut, such as almonds or pecans. And if you don't like fennel, you can omit it from the salad or substitute another vegetable, such as celery or cucumber.