1/4 cup roughly chopped walnuts
1/4 cup olive oil
1 T heavy cream (optional)
1 large lemon juiced and zested
salt and ground pepper
2 large fennel bulbs, chopped, plus 2 T chopped fennel fronds
1/3 cup shaved parmesan cheese
1. Toast the walnuts
2. Make the dressing: in a small bowl whick together the oil, cream, lemon juice (1 1/2 T), salt and pepper. Taste and add more of anything as needed.
3. Dress the salad. Sprinkle fennel fronds and lemon zest over salad. Let the salad rest a few minutes before serving.
From The Mediterranean Dish by Domenica Marchetti
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