Fennel & Raisin Salad with Walnut Croutons
- 2 bulbs fennel, trimmed, outer layer removed
- Olive oil
- Salt
- 4 thick slices walnut bread
- 4 tablespoons butter
- 1/4 cup raisins
- 1 large head romaine lettuce, trimmed, washed, dried, and torn into bite-sized pieces
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Djion mustard
- 1/3 to 1/2 cup olive oil
- Freshly ground pepper
- Pinch dried thyme
- This recipe is vegetarian
- Produce
- Raisins (1/4 cup)
- Romaine lettuce (1 large head)
- Thyme, dried (1 Pinch)
- Condiments
- Apple cider vinegar (1 tablespoon)
- Djion mustard (2 teaspoons)
- Cooking & Baking
- Bulbs fennel (2)
- Olive oil (1)
- Olive oil (1/3 cup)
- Pepper, Freshly ground (1)
- Salt (1)
- Bread & Baked Goods
- Walnut bread (4 thick slices)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Dairy
- Butter (4 tablespoons)
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Published February 29, 2012 (11 months ago).
8 people saved this recipe.
