Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing

Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing

Serves 4

Dressing
½ cup buttermilk
½ cup mayonaise
1 clove garlic, pressed or mashed
1 small green onion, minced, white and green
2-3 teaspoons sriracha pepper sauce
2 teaspoons lime juice
1 teaspoon honey
½ teaspoon kosher salt
½ teaspoon ground black pepper

3 slices bacon, ¼-inch slices, cooked crisp

Fennel Romano Coins and Salad
1 medium fennel bulb, trimmed, fronds reserved, coarsely grated on box grater (about 1 cup)
½ cup fresh breadcrumbs (I used sourdough whizzed in mini chopper)
¼ cup grated Pecorino Romano cheese
1 egg, lightly beaten
1 garlic clove pressed
¼ teaspoon ground black pepper

½ cup olive oil

4 packed cups salad greens (I used Italian parsley, arugula, pea shoots)

Thinly sliced radicchio for garnish (optional)
Fennel fronds for garnish

Make the Dressing

1. In a medium bowl, whisk together the dressing ingredients. Crumble bacon and mix in. Cover and chill for ½ hour or up to 2 days.

Make Fennel Romano Coins

1. In a sauce pan, bring 4 cups water and 1 teaspoon salt to a boil. Add the grated fennel and cook for 2 minutes. Drain in a fine-mesh strainer and cool under cold running water. Press out as much water as possible and transfer to paper towel-lined plate. Cover with additional paper towel and press.

2. In a large bowl, mix together grated fennel, breadcrumbs, Romano, egg and black pepper until thoroughly combined.

3. Form heaping tablespoons of fennel mixture into coins about ½ inch thick and place on plate.

4. Heat ½ cup olive oil in 12-inch non-stick skillet over medium heat. Add 4 coins to skillet and cook until golden and crisp, about 2-3 minutes per side. Drain on paper towels. Cook remaining coins in same manner.

Assemble Salad

1. Divide salad greens among 4 plates and top with Fennel Coins. Drizzle with dressing and garnish with fennel fronds. Serve with remaining dressing on the side if desired.