Italian-style salad with fennel and artichokes from The America's Test Kitchen Menu Cookbook: Kitchen-Tested Menus for Foolproof Dinner Parties by America's Test Kitchen Editors

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Accompaniments: Spaghetti and meatballs

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Notes about this recipe

  • Nancith on February 06, 2017

    A nice salad to accompany pizza. Pleasing combination of crisp & soft greens, tasty notes from the parsley & fennel. Had to substitute baby kale since baby arugula was not available, therefore not getting the spicy bite of the arugula unfortunately. The Kalamata olives would have added a lovely briny note, but left them out to suit the olive-haters in the family. Next time, will add them to individual servings!. Used a flavored honey-ginger white balsamic.

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