Dragon Tongue and Fennel Salad With Feta
Author: Vicky Cassidy
Recipe type: Salad
Prep time:
Total time:
Serves: 4
- ½ pound dragon tongue beans, trimmed and sliced on the bias into ½ inch pieces
- 1 small fennel bulb, bulb cored & thinly sliced, fronds reserved
- 1 large or 2 small shallots, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- zest of ½ a lemon
- Pinch Kosher salt
- 3 ounces feta, crumbled
- 2 tablespoons parsley, chopped
- 2 tablespoons fennel fronds, chopped
- Freshly ground black pepper to taste
- In a large bowl, combine dragon tongue beans, fennel, and shallots.
- In a small bowl, whisk together olive oil, lemon juice, zest, and salt.
- Pour dressing over vegetables and toss to coat. Stir in feta, parsley, and fennel fronds. Add pepper to taste.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/10/04/dragon-tongue-fennel-salad-feta/
3.5.3208