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© Meredith Corporation. All rights reserved. Used with permission.
Snip enough of the fennel leaves to make 1 teaspoon; reserve for dressing. If desired, save additional fennel leaves for garnish. Cut off and discard fennel stalks. Remove any wilted outer layers of the fennel bulb; cut a thin slice from the base of the bulb. Cut bulb into quarters lengthwise. Thinly slice quarters; set aside.
On a large serving platter, arrange romaine, radicchio, orange slices, onion slices and fennel slices. Set aside.
In a small bowl, combine the reserved snipped fennel leaves, vinegar, oil, water, garlic, orange peel, sugar (or sugar substitute), salt and pepper; whisk together until well mixed. To serve, spoon dressing over individual servings. Garnish with fennel leaves if desired.