Fennel salad

Yield: 6 servings

Measure Ingredient
6 mediums Fennel knobs
¼ cup Olive oil
1 teaspoon Salt
¼ teaspoon Freshly ground black pepper
2 teaspoons Wine vinegar, optional

Remove and discard bruised leaves from the fennel. Cut off and discard the long stems and most of the green. Wash under running cold water and pat dry. Cut into small cubes (⅓ inch) and place in a salad bowl. Add the remaining ingredients and toss to combine.

Edda Mauchlin, "The Classic Cuisine of the Italian Jews". Posted by Anne MacLellan

Submitted By MARK SATTERLY On 03-27-95

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