Adapted from www.culinaryhill.com
1 head lettuce or salad mix
1 large fennel bulb, sliced (see preparation note below)
1 c. grape or cherry tomatoes, halved
½ c. pitted Kalamata olives, halved
½ c. chopped pepperoni slices
¼ c. sun-dried tomatoes packed in oil, drained
10 fresh basil leaves, sliced
Freshly ground black pepper
Red Wine vinaigette (recipe below)
In a large bowl, combine lettuce, fennel, tomatoes, olives, pepperoni, sun-dried tomatoes, and basil. Season to taste with black pepper. Top with red wine vinaigrette and toss until evenly coated.
Red Wine Vinaigrette:
¼ c. olive oil
¼ c. red wine vinegar
1 T. Dijon mustard
1 tsp. dried oregano
1 tsp. kosher salt
Combine all ingredients in a small jar with a tight-fitting lid and shake to combine. Or, combine in a small bowl and whisk together. Pour over salad and toss until evenly coated.
To prepare fennel:
Slice off the stems immediately above the bulb. Use a few fronds to top off the salad. Reserve remaining stems or fronds for salads, sandwiches or use thinly sliced in egg or tuna salad. Slice off the bottom of the bulb. Remove the outermost layer of the bulb (tends to be tough). Slice or chop the remaining bulb as desired, removing any tough parts.