Fennel, Grapefruit and Romaine Slaw
1/4 cup extra virgin olive oil
2 tablespoons Oro Blanco juice
1 tablespoon red wine vinegar
1 teaspoon honey
One head romaine, sliced into 1/2-inch ribbons
One bulb fennel, wispy fronds, trimmed, thinly sliced
1/4 cup finely chopped parsley
2 Oro Blanco grapefruit, peel and pith removed, and cut into segments
Salt and pepper
1/2 cup toasted pine nuts
1. In a small bowl, whisk together the oil, juice, vinegar and honey.
2. In a large salad bowl, combine the romaine, fennel, parsley, and grapefruit.
3. Toss the romaine mixture with the dressing, and season with salt and pepper. Serve garnished with pine nuts.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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