Fennel salad with lemon, olive oil and pomegranate seeds (Salade de fenouil) from Lunch in Paris: A Delicious Love Story, with Recipes (page 70) by Elizabeth Bard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute truffle oil for olive oil.

  • Indio32 on August 31, 2020

    Nothing special but very much does the job of being a solid fennel salad. Used a mandoline to get the fennel super thin and all the better it was for it.

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