Fennel and Mint Salad Recipe | James Beard Foundation
Andrea Rappaport served this refreshing salad when she came to the Beard House. At first, we thought the combination of fennel and mint sounded better suited
Ingredients
- 2 bulbs fennel, fronds removed
- 1/4 cup extra virgin olive oil
- Juice of 2 lemons
- 8 large mint leaves, finely shredded
- 2 ounces shaved Parmesan cheese
- Salt and freshly cracked black pepper
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