Lettuce and Fennel Salad

  • Active Time 10m
  • Total Time 10m
  • Rating ****

Serves 4

What makes this dish special is not the flair of the cook, but simply the extraordinary quality of the ingredients brought together intelligently.


  • 1 head lettuce, separated
  • 2 small, tender fennel bulbs
  • 5 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • Salt


Wash each lettuce leaf separately, cut it into strips and put it into a large salad bowl. Wash the fennel, halve lengthwise and then cut into paper-thin slices. Add to the lettuce. Dress with the olive oil, lemon juice and salt to taste.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 1034

nutrition information per serving

205 calories; 18g total fat; 0mg cholesterol; 53mg sodium; 11g carbohydrates; 4g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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