Fennel, Bibb, and Snow Pea Salad

For dinner, serve this easy three-ingredient salad recipe with the main course.

Start To Finish Time:
20 mins


  • ½ pound snow peas, trimmed (3 cups)

  • 2 medium fennel bulbs, halved lengthwise, cored, and sliced (2 cups) (reserve tops for dressing)

  • 2 Bibb or Boston lettuce, torn (about 8 cups)

  • 1 recipe Red Wine-Fennel Vinaigrette

Red Wine-Fennel Vinaigrette

  • ¼ cup olive oil

  • ¼ cup red wine vinegar

  • 2 teaspoon snipped fennel fronds

  • ½ teaspoon sugar

  • ½ teaspoon anise seed, crushed

  • teaspoon freshly ground black pepper

  • teaspoon salt


  1. In a saucepan, bring 2 quarts of water to a boil. Add snow peas. Cook, uncovered, 1 to 2 minutes or until snow peas are bright green and crisp tender. Drain snow peas; rinse under cold water.

  2. In a bowl toss together snow peas, fennel, and Bibb lettuce. Cover tightly; refrigerate until ready to serve. To serve, toss salad with Red Wine-Fennel Vinaigrette until leaves are slightly coated. Makes 6 side dish servings. Makes 6 side dish servings.

Red Wine-Fennel Vinaigrette

  1. In a screw-top jar, combine olive oil, red wine vinegar, fennel fronds, sugar, anise seed, freshly ground black pepper, and salt. Cover and shake well. Refrigerate. Shake before serving.