Salad of Fennel & Pine Nuts

Name: Salad of Fennel & Pine Nuts
Prep time: 15 minutes
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)

By Bertolli

September 8, 2005

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

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.

TagsSalad Fennel Root Vegetable Vegetable Pine Nut Nut Side Dairy Free Gluten Free Vegetarian Vegan Quick Easy Weeknight Meals 5 Ingredients or Fewer No-Cook Epicurious

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.