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Kitchen Notebook

August 23, 2019

Fennel, Sungold Tomato, and Feta Salad

15 Mins

15 Min 

Trim stalks off fennel, flush with bulb. Don’t discard; reserve for making vegetable stock. 

Quarter bulb lengthwise, then slice lengthwise as thinly as you can (with a mandoline or sharp chef’s knife).

In large bowl, combine capers, lemon zest, lemon juice, olive oil, sea salt, and pepper; whisk well.

Add sliced fennel, tomatoes, scallions, and feta; toss well to coat with dressing. Let stand (unrefrigerated) 30 minutes to allow dressing to permeate vegetables before serving.

 

 




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15 Mins Recipe salad Side side dish Snack Snacks Summer Veg


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