The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Bosc Pears with Fennel, Fresh Walnuts, Parmigiano-Reggiano, & Balsamic Vinegar
Page 107
(1 review)
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
This salad was a delicious combination of flavors. The sweetness of the pears played off the fennel and walnuts very nicely. I really enjoyed the Parmigiano curls (vegetable peeler). When all four of these were in the same bite, it was heaven!
Fennel is not a common vegetable in my house, and I love that this cookbook is giving me many interesting ways to use it.
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