Updated Apr 5, 2017Chatelaine
- WHISK lemon juice with lemon zest, Dijon and salt in a large bowl. Season with fresh pepper. Gradually whisk in olive oil until combined.
- TEAR lettuce into smaller pieces. Add to dressing.
- REMOVE feathery fronds from fennel, reserving for garnish. Use a mandolin to thinly slice fennel, pears and radishes. Add to lettuce. Toss until combined. Arrange on a platter. Sprinkle with pecans and reserved fronds.
NutritionCalories 271, Protein 2 g, Carbohydrates 20 g, Fat 22 g, Fibre 5 g, Sodium 337 mg. Excellent source of Folate
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