- Organic Bound
Crisp romaine, juicy fennel, and luscious avocado make a delicious team in this beautifully shaded all-green salad. To boost the mild anise flavor of the fennel, we've added fresh tarragon leaves and a tarragon vinaigrette. The result: an incredibly fresh-tasting salad that's full of healthy ingredients.
|1/2 cup||canola oil|
|3 tablespoons||tarragon vinegar or Champagne vinegar|
|1 teaspoon||Dijon mustard|
|1/2 teaspoon||dried tarragon|
|Freshly ground black pepper (to taste)|
|2||Earthbound Farm Organic Romaine Hearts (thinly sliced)|
|2 small||fennel bulbs (cored and very thinly sliced crosswise)|
|3 tablespoons||fresh tarragon leaves|
|2||avocados (peeled, pitted, and diced)|
|1/4 cup||Tarragon Vinaigrette|
To make the vinaigrette, place all the ingredients in a small glass jar and seal the lid tightly. Shake vigorously to combine, and set aside. Shake again just before dressing the salad. The vinaigrette is best at room temperature; it will keep, refrigerated, for up to 1 month.
To assemble the salad, place the romaine, fennel, and tarragon in a large bowl and toss to combine. Add the vinaigrette to taste and toss again. Transfer the salad to a platter or divide among salad plates. Garnish with the avocado and pass more vinaigrette on the side.