Ingredients
Units
Scale
- 1 bulb of fennel, sliced very thin
- 2 tbs. of fresh Italian parsley, chopped
- 1 - 2 tbs. of pignoli nuts, toasted
- 1/4 cup of crumbled feta cheese
- 1/4 - 1/2 tsp. of coarse ground black pepper
- 1/2 tsp. salt
- 1 tbs. of capers
- Kalamata olives
For the dressing:
- Juice of 1/2 fresh lemon
- 4 tbs. olive oil
- 1 tbs. red wine vinegar
- 1 tbs. water
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. coarse black pepper
Instructions
For the dressing:
- Combine all of the ingredients for the dressing in a blender or small bowl and mix.
For the salad:
- Heat a small cast iron frying pan and place the nuts in the pan for a minute or two; tossing the nuts to roast all sides to a nice golden color.
- Combine all of the ingredients for the salad in a bowl and toss. Serve & enjoy!
- Prep Time: 15 minutes
