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 today to get daily recipes from Fine Cooking plus special offers
For as simple as this is, it's got great flavor and is a welcome note of bright and crisp with a heavier meal. I added shaved radishes and substituted Italian parsley for the mint; would like to try it with the mint when I have it available.
Love this salad. Added baby spinach for a larger group and was a hit!
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.
© 2019 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?