|Mix the fennel, dill, mint, and scallions.|
3 romaine lettuce hearts, thinly sliced
1/2 cup fresh dill, finely chopped
1/2 of a fennel bulb, thinly sliced
1/4 cup fresh mint, finely chopped
5 scallions chopped, use white and light green parts
about 5 tablespoons extra virgin olive oil
juice of one lemon
salt and pepper to taste
2-3 tablespoons grated Pecorino Romano cheese
Mix the fennel, dill, mint, and scallions.
Season with salt and pepper.
Toss with the oil and lemon juice, then sprinkle the grated cheese on top.