Salad Season: Add Crunch to Your Recipe

Photo from the Washington Post

Today’s Washington Post Food Section, features a salad featuring fennel, celery root, parsley, and red onion, from Frankies Spuntino restaurant. This crispy crunchy salad spans the seasons! For the perfect pairing for this crunchy salad, we recommend an olive oil from southern Italy or Sicily crafted from Nocellara del Belice olives!

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One thought on “Salad Season: Add Crunch to Your Recipe

  1. Just came back from Emilia-Romagna where we had a salad of thinly sliced fresh porcini (just now in season), thinly shaved Grana Padano cheese, and shaved white truffle. The oil was a local Romagna brand from the Brusighela area.

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