Servings: 4 to 6
This salad is a refreshing way to start a meal. It’s also nice garnished with a sprinkling of Parmigiano-Reggiano (shaved, of course).
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Just wonderful. Instead of mint, I put tarragon and the flavours worked really well together. Having a super fresh fennel bulb from the farmers market made it even better.
Delicious and even better on the second day! The lemon juice and mint make the salad especially refreshing. The crunch of the nuts adds to the dish. It is a great side for any simply prepared meat, poultry, or fish. We like it both chilled and at room temperature. Given how often I prepare this, I am grateful to have a food processor with an adjustable slicing disc to make quick work of the fennel.
This was fabulous! Crisp and refreshing. Easy to put together and always looking for ways to use the huge quantities of mint in my garden.
This is so fresh and delish. Have made it twice, 1st time didnt have fresh mint, used basil-yummy. second time used mint as per the recipe-double yummy!! A keeper for any time of the year!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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