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.
Recipe by Go Dairy Free at