Roasted Fennel & Pears With Romaine


An unusual and delicious summer salad.

2 tablespoons oil 
2 bulb fennel, thinly sliced 
2 pears, thinly sliced 
2 heads romaine, chopped

Dressing: 
2 tablespoons red wine vinegar 
1/3 cup olive oil 
1/3 teaspoon oregano 
1/3 teaspoon basil 
1/3 teaspoon granulated garlic 
¼ teaspoon salt 
¼ teaspoon pepper

Preheat oven to 350 degrees. Toss fennel and pears with olive oil and spread in a single layer on baking sheet. Bake for ½ hour. Cool. Whisk together dressing ingredients. Gently combine romaine, fennel and pears and toss with dressing. Serve immediately.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!



Leave a Reply


Popular Posts