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Epicurious

Salad of Fennel & Pine Nuts

This recipe brought to you by Bertolli.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 to 3 medium heads fennel, trimmed and cut into very thin strips
1/4 cup Bertolli Extra Virgin Olive Oil
Juice of 1 large lemon
1/2 tsp. salt
1/4 tsp. ground black pepper
3 Tbsp. pignoli (pine) nuts, toasted
2 sun-dried tomatoes packed in oil, chopped (optional)

Preparation

  1. On serving platter, arrange fennel. In small bowl, blend Bertolli Extra Virgin Olive Oil, lemon juice, salt and pepper; drizzle over fennel. Sprinkle with pignoli and garnish with tomatoes.

TagsSaladFennelRoot VegetableVegetablePine NutNutSideDairy FreeGluten FreeVegetarianVeganQuickEasyWeeknight Meals5 Ingredients or FewerNo-CookEpicurious
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