Herb & Butter Boston Lettuce Salad with Shaved Fennel, Lemon Shallot Vinaigrette

Ingredients:
¼ cup parsley leaves
¼ cup dill, no stems
¼ cup chives
¼ cup cilantro leaves
¼ cup tarragon leaves
¼ cup watercress leaves
3 cups butter lettuce - torn into bite-sized pieces
1 cups shaved fennel

Lemon Shallot Vinaigrette:
1 C lemon juice
1 C extra virgin olive oil
4 shallots, finely chopped
Salt and pepper

Directions:
Wash, clean and dry the herbs removing stems as best as possible. Break the butter lettuce apart into whole leaves and wash, clean and dry. Tear the leaves into bite-sized pieces.

Take your fennel and cut off the “stems” (saving the fronds to sprinkle on your salad) and quarter the bulb. Cut the core of the fennel bulb out and then slice/ shave your fennel very thin into strips- can be length-wise or shaved from bottom up.

To make the salad, put all the ingredients in a bowl and toss to mix Drizzle in some of the vinaigrette and toss salad, adding more vinaigrette until it tastes the way you would like it (you can always add more dressing, but you can’t take it out).

To serve, you can place in a bowl with your serving utensils for your barbecue as a clean refreshing salad or serve it as a refreshing side to an omelet - it’s a nice side to cut the richness of the egg/ dairy.

Optional, you can add cherry tomatoes.