Fennel and Mint Salad | 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 to a natural toothpaste than a salad, but...
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.
Cooking tools:
- Mandoline
- Meat slicer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
- Pepper mill
- Citrus press
- Whisk
- Spoon
- Serving platter
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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