Recipe

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SALAD OF FENNEL & PINE NUTS

  • Serves 4
  • |
  • prep time: 15 minute(s)
Ingredients:
2 to 3 medium fennel bulbs, 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)
Directions:

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.