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.
tarragon vinegar or Champagne vinegar
Freshly ground black pepper (to taste)
Earthbound Farm Organic Romaine Hearts (thinly sliced)
fennel bulbs (cored and very thinly sliced crosswise)
fresh tarragon leaves
avocados (peeled, pitted, and diced)
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.
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