Fennel, carrot, and jumbo crouton salad - gh_9407
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (7oz) jar roasted red peppers, drained | |
| 3 | tablespoons | Olive or salad oil |
| 2 | tablespoons | White wine vinegar |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
| ½ | small | Head romaine lettuce |
| 1 | large | Fennel bulb (about 1 lb) |
| 3 | mediums | Carrots |
| 2 | mediums | Pears |
| 2 | cups | Loosely packecd torn frisee or hearts of chicory |
| Oil-packed dried tomatoes without salt | ||
| 8 | eaches | 1/2\" slices Italian bread |
| 1 | pack | (8oz) part-skim mozzarella |
| ½ | teaspoon | Coarsely ground black pepper |
Directions
ABOUT 40 MINUTES BEFORE SERVING: 1. For dressing, in blender at high speed or in food processor with knife blade attached, blend roasted red peppers, olive or salad oil, vinegar, salt, and sugar until pureed.
2. Coarsely chop enough romaine leaves to measure 2 c packed leaves.
Line a large platter with remaining leaves.
3. Trim root end and stalks from fennel bulb. Cut fennel, carrots, and pears into matchstick-thin strips. In lg bowl, toss fennel, carrots, pears, coarsely chopped romaine, and frisde with roasted-red-pepper dressing.
4. Prepare jumbo cheese croutons: Preheat broiler if manufacturer directs. Thinly slice enough dried tomatoes to equal ⅓ cup. Brush slices of Italian bread with 1 T oil from dried tomatoes. Arrange bread on sm ungreased cookie sheet; broil until golden on both sides, turning bread once. Cut mozzarella cheese into 8 slices. Place 1 slice of mozzarella cheese on each slice of bread; sprinkle with coarsely ground black pepper. Broil until cheese melts slightly; top with dried tomatoes.
5. Spoon salad onto romaine; arrange jumbo cheese croutons around salad.
Each main-dish serving: About 535 calories, 25 9 fat, 32 mg cholesterol, 1200 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG