Prepare Red Wine Vinaigrette: Add red wine vinegar, oregano, garlic, and black pepper to a blender. Cover and blend until minced. Slowly add olive oil; blend well. Cover and refrigerate until ready to serve.
Used in many Italian dishes, fennel has a flavor similar to anise and licorice. Although the bulb is most commonly used, the leaves (fronds), stems, and seeds can all be eaten. The fronds make an especially nice garnish on salads and pastas.
Servings and Ingredients
|Red Wine Vinaigrette|
|¼ c.||Gustare Vita red wine vinaigrette|
|2 tbsp.||fresh oregano leaves|
|¼ tsp.||Hy-Vee black pepper|
|⅓ c.||Gustare Vita extra virgin olive oil|
|2 pt.||cherry tomatoes, halved|
|1||(4-oz) romaine heart, chopped|
|½ head(s)||radicchio, thinly sliced|
|¼||fennel bulb, cored and thinly sliced|
|1 leaves||large seedless cucumber, quartered lengthwise and chopped|
|½||red onion, chopped|
|½ c.||marinated artichoke hearts, chopped|
|⅓ c.||Castelvetrano pitted green olives, halved|
|3 oz.||shredded Pecorino Romano or Asiago cheese|
|Fennel fronds, for garnish|
Things To Grab
- Large bowl
- Toss together tomatoes, romaine, radicchio, fennel, cucumber, red onion, artichoke and olives in a large bowl. Sprinkle with cheese. If desired, garnish with fennel fronds. Serve with Red Wine Vinaigrette.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 15mg
- Sodium: 360mg
- Total Carbohydrates: 10g
- Protein: 5g
With its light body and zesty cherry notes, this terrific red wine pairs well with fresh tomato dishes. Serve it slightly chilled.