large fennel bulb, halved, cored, and very thinly sliced
heads butter or Boston lettuce, torn into pieces
fresh tarragon leaves, torn into pieces
scallions, white and green parts, chopped
fresh lemon juice
extra-virgin olive oil
shaved Pecorino Romano (optional)
- Place the fennel, lettuce, tarragon, and scallions in a large bowl.
- Whisk together the lemon juice, mustard, salt, and pepper in a small bowl. Whisking constantly, slowly add the oil.
- Pour the vinaigrette over the salad and toss. Top with the Pecorino (if using).