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).
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?