Red apples/1 extra-large any tart apple, including mcintosh
1 Small, cored (Or 1/2 Large)
Romaine head/Red leafy lettuce
Chopped fennel leaves
Put the vinegar, oil, sugar (if using), salt, and pepper in a small jar, cover, and shake to blend.
Pour the dressing into the salad bowl.
Core the apples but don't peel them.
Slice the apples directly into the dressing and stir.
(This will prevent the apples from turning brown before you get the salad to the table.) Slice the fennel into thin wedges and add it to the bowl, stirring again so that everything is well-coated.
Tear the lettuce into bite-size pieces; add the lettuce along with the fennel leaves.
But don't stir again until you're ready to serve.
(This will keep the lettuce crisp.)