Fresh Pea and Fennel Salad | James Beard Foundation

Name: Fresh Pea and Fennel Salad | James Beard Foundation
Total time: 90 min
Ingredients: 2 cups fresh peas, blanched (or raw if small), or frozen peas; 4 small fennel bulbs, cored and thinly sliced, fronds reserved for garnish, plus 2 fennel bulbs for juice; 1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons); 2 shallots, thinly sliced; 1 teaspoon fennel pollen, plus extra for garnish; 1 cup olive oil, or 1 cup pan drippings from the Slow-Roasted Porchetta recipe; Kosher salt; Freshly ground pepper

www.jamesbeard.org

We love to serve this bright, springtime salad with Anne Quatrano's Slow-Roasted Porchetta.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.

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Ingredients

2 cups fresh peas, blanched (or raw if small), or frozen peas
4 small fennel bulbs, cored and thinly sliced, fronds reserved for garnish, plus 2 fennel bulbs for juice
1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
2 shallots, thinly sliced
1 teaspoon fennel pollen, plus extra for garnish
1 cup olive oil, or 1 cup pan drippings from the Slow-Roasted Porchetta recipe
Kosher salt
Freshly ground pepper