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Romaine, Fennel and Avocado Salad 4 Servings ½ cup canola oil 3 Tbsp tarragon vinegar or Champagne vinegar 1 tsp Dijon mustard ½ tsp dried tarragon ½ tsp salt Freshly ground black pepper (to taste) 2 Earthbound Farm Organic Romaine Hearts (thinly sliced) 2 fennel bulbs (cored and very thinly sliced crosswise) 3 Tbsp fresh tarragon leaves 2 avocados (peeled, pitted, and diced) ¼ cup Tarragon Vinaigrette
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Romaine, Fennel and Avocado Salad

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.

4 Servings

Ingredients

½ cup

canola oil

3 Tbsp

tarragon vinegar or Champagne vinegar

1 tsp

Dijon mustard

½ tsp

dried tarragon

½ tsp

salt

Freshly ground black pepper (to taste)

2

Earthbound Farm Organic Romaine Hearts (thinly sliced)

2

fennel bulbs (cored and very thinly sliced crosswise)

3 Tbsp

fresh tarragon leaves

2

avocados (peeled, pitted, and diced)

¼ cup

Tarragon Vinaigrette

Directions

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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