Grape Fennel Salad
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons champagne vinegar or white-wine vinegar
- 1/2 teaspoon fennel seeds, lightly crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper, divided
- 5 cups red and green seedless grapes (about 1 3/4 pounds), halved
- 1 large fennel bulb, halved, cored and thinly sliced
- 3 stalks celery, thinly sliced on the diagonal
- 4 scallions, thinly sliced on the diagonal
- 3 tablespoons slivered almonds, toasted (see tip)
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