2 cups romaine lettuce cut in bite-size pieces
1 cup radicchio, cut into bite-size pieces
1 cup fennel bulb finely sliced
Fresh cracked pepper and sea salt to taste
1?4 cup olive oil
1?4 cup canola oil
3 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp maple syrup
2 tbsp each chopped fresh parsley, thyme and fennel leaves
1 tsp sea salt Black pepper to taste
- Toss all ingredients together and add ¼ cup salad dressing.
Serves 2 as a hearty side dish.
Keep remaining salad dressing in the fridge for up to two weeks.