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Recipes

Fennel and Mint Salad

From The Secrets of Success Cookbook: Signature Recipes and Insider Tips From San Francisco's Best Restaurants

2-1/2 medium-size fennel bulbs, trimmed
1/2 cup extra-virgin olive oil
Juice of 2 lemons
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 fresh mint leaves
1 (4-ounce) chunk Parmigiano-Reggiano cheese

Using a mandolin, cut the fennel bulbs into paper-thin slices. Transfer the fennel to a medium-sized mixing bowl.

Drizzle the fennel with the olive oil and lemon juice. Sprinkle with the salt and pepper. Mix gently, but thoroughly.

Stack the mint leaves on top of each other, roll them up lengthwise and slice them very thinly with a sharp knife. Set aside.

Using a vegetable peeler or mandolin, shave off thin slices of cheese.

Divide the fennel mixture among 4 salad plates. Sprinkle with the mint, then top with shavings of cheese. Spoon any extra dressing over the salad.

Yields 4 servings

 

 


 

 

 

(Updated: 10/30/08 SN)


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