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
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.
