Skip to main content
Epicurious

Salad of Fennel & Pine Nuts

By Bertolli

This recipe brought to you by Bertolli.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 to 3 medium heads fennel, trimmed and cut into very thin strips
1/4 cup Bertolli Extra Virgin Olive Oil
Juice of 1 large lemon
1/2 tsp. salt
1/4 tsp. ground black pepper
3 Tbsp. pignoli (pine) nuts, toasted
2 sun-dried tomatoes packed in oil, chopped (optional)

Preparation

  1. On serving platter, arrange fennel. In small bowl, blend Bertolli Extra Virgin Olive Oil, lemon juice, salt and pepper; drizzle over fennel. Sprinkle with pignoli and garnish with tomatoes.

TagsSaladFennelRoot VegetableVegetablePine NutNutSideDairy FreeGluten FreeVegetarianVeganQuickEasyWeeknight Meals5 Ingredients or FewerNo-CookEpicurious
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like basil chicken stir-fry and “company-worthy” cod.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.