Mixed Green Salad with Fennel, Fresh Herbs, and Shaved Parmesan
Fennel, fresh herbs and shaved Parmesan cheese add punch to this salad of mesclun lettuce.
  • Makes: 4-6 servings (plus ¾ cup of dressing)
  • Difficulty Rating: Easy

  • Recipe From: Tennessee Home & Farm


  1. Trim off the stalks and stem end of the fennel.
  2. Using a sharp knife, cut the fennel lengthwise into thin slices. Set aside.
  3. In a large bowl, toss lettuce, fennel, fresh herbs and half of shaved Parmesan with enough vinaigrette to just coat the leaves.
  4. Sprinkle top with remaining cheese.

Red Wine Vinaigrette Dressing:

  1. Whisk vinegar with mustard, sugar, salt, pepper and shallot.
  2. Whisking constantly, add oil in a slow, steady stream. Makes ¾ cup (can easily be doubled).

Nutrition Facts for Salad (per serving): Calories – 98, Fat – 0.3g, Dietary Fiber – 8.4g, Protein – 7.6g, Vitamin A – 94%, Vitamin C – 46%, Calcium – 17%, Iron – 20%.

Nutrition Facts for Red Wine Vinaigrette Dressing (per serving): Calories – 228, Fat – 25.4g, Protein – 0.2g.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.


  1. Hi Paula,

    Yes, you’re correct. We did mean oil! Thanks for catching that error. We will update the recipe.

    Rachel Bertone
    editor, Farm Flavor


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