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    Salads

    Fennel, Orange & Olive Salad

    February 6, 2019

    Fennel orange and olive salad contorni

      There's nothing like the fresh crunchy flavor of fennel bulbs and they're a perfect ingredient in this fennel, sliced orange and olive salad. I put fennel in just about any kind of salad; use a to slice fennel paper thin for your salad. Fennel tends to turn brown so toss the fennel slices in...

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    Shaved Brussels Sprouts Salad with Grated Parmesan Cheese and Toasted Walnuts

    January 13, 2017

    Brussels Sprouts and Toasted Walnut Salad

    Shaved Brussels Sprouts Salad with Grated Parmesan Cheese & Toasted Walnuts is a delightful winter salad and a great way to serve this winter vegetable! I hadn't thought of using brussels sprouts raw in a salad but it's one of the easiest and tastiest ways to use them. Brussels sprouts are an odd vegetable. Their...

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    Beet, arugula, goat cheese and toasted walnut salad

    May 30, 2012

    Before you even take a bite of this beet salad you'll be impressed. Just the colors alone make it wonderful. The paper thin sliced beets, walnuts, cheese and arugula create a flavor combination that works in spades. Ingredients (for two people): Two cooked, peeled beets Walnuts, shelled and lightly toasted  - 50 grams Arugula - 2...

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    Puntarelle salad

    November 21, 2011

      Every time I go to the market I find something new and fascinating. Usually it's the food; some prepped and ready to cook vegetable dish or a new seasonal arrival at the market that merits being photographed and then eaten. I also love to chat with the vendors and see what they're up to....

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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