Fennel Salad
Fennel and Pistachio with Lemon Olive Oil Salad Recipe
INGREDIENTS:
INGREDIENTS:
-3 medium heads fennel, very thinly sliced crosswise (about 7 cups)
-6 tablespoons Sonoma Farm Lemon Infused Extra Virgin Olive Oil
-1/2 cup roasted and salted pistachios, coarsely chopped
INSTRUCTIONS:
Combine all ingredients in a large bowl and toss until fennel is coated. Season well with salt and freshly ground black pepper. Serve immediately or cover and refrigerate up to 1 day.
Sonoma Farm
Oct 2012
Reviews
There are no reviews yet.