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Fennel and Walnut Salad

Source: Heritage of Italian Cooking
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Active Time:  5 Minutes
Total Time:  5 Minutes
  Serves 6
Fennel, a winter vegetable with a strong flavor, makes a simple but elegant accompaniment to a main course. To prepare this salad, the fennel must be sliced very thinly to separate the fibers and allow the flavor of the dressing to be absorbed. In ancient recipes fennel was often used to flavor sweet dishes.
6 fennel bulbs, sliced paper-thin
3 ounces walnuts, chopped
Freshly ground white pepper
1/3 cup extra virgin olive oil
1 teaspoon lemon juice
Fennel and Walnut Salad Recipe at
Put the fennel slices into a salad bowl and scatter on the chopped walnuts.

Thoroughly blend together the pepper, salt, oil and lemon juice. Toss the salad with the dressing and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 276
Sodium: 123mg
Fiber: 8g
Carbohydrates, Total: 20g
Protein: 5g
% Cal. from Fat: 72%
Fat. Total: 22g
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