Fennel Salad with Mint & Hazelnuts by Loretta Lombardi
Ingredients: 1 medium bulb fennel ½ head romaine lettuce, approximately 2 cups ½ cup chopped fresh mint leaves ¾ cup chopped hazelnuts 2 tablespoons olive oil ½ teaspoon salt Directions: Toss fennel with olive oil and salt on a roasting pan and bake in oven at 350 degrees for 15 minutes or until fennel is slightly soft. Allow to cool slightly. In a separate pan, toast hazelnuts in oven for about 5-6 minutes. Allow to cool slightly. Toss fennel and hazelnuts with romaine and mint leaves. Serve.
Meet me at the Penrose
PENROSE DINER 20th & Penrose Avenue Philadelphia, Pa.
215.465.1097 Open 7 days S-Th: 6 am to midnight F&S: 24 hours
Food for thought
S E RV I N G B R E A K F A S T, L U N C H & D I N N E R
rowhome magazine
| 77