Fennel, pear, and arugula salad from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 67) by Mark Peel and Nancy Silverton
- arugula
- bay leaves
- fennel
- lemons
- Champagne vinegar
- walnuts
- black peppercorns
- vegetable oil
- dried red chiles
- fennel fronds
- brown-skinned pears
-
EYB Comments
The book's "Lemon oil" called for in this recipe requires 13 hours to prepare. Can substitute white wine vinegar for Champagne vinegar. See recipe for vegetable oil suggestions.
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.