Romanesco fennel and kumquat salad

Ingredients

• 1 small head of romanesco
• 1 bulb of fennel
• 8 kumquats, thinly sliced
• 2 cups red grapes, cut in half lengthwise
• 1/4 cup fresh mint leaves
• 1/4 cup sliced roasted almonds
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 3 tablespoons extra-virgin olive oil

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag