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
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 archive.jamesbeard.org.
Cooking tools:
- Mandoline
- Meat slicer
- Mixing bowl
- Pepper mill
- Plate
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
- freshly cracked black pepper
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