Romaine Fennel Salad

Romaine Fennel Salad
Prep time
Total time
This recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
Serves: 6 servings
  • 3 heads romaine hearts, sliced very thin
  • 1 large head fennel, sliced very thin
  • 6 ribs celery, peeled and sliced very thin
  • 1 very small onion, minced
  • ⅓ cup olive oil
  • juice of 2 lemons
  • Salt and white pepper to taste
  1. Place all the salad greens in a shallow bowl.
  2. Mix the dressing ingredients, and pour over the greens just before serving.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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