Baked fennel and boston lettuce

From The Best of Food & Wine: Vegetables, Salads & Grains (ILLUSTRATED)

Cookbook

Author(s): Loretta M. Sala, Joanna Roy

Page 162

vegetables

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↕ Cooked ↓

wester

16 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

I usually make a heavily adapted version of this, with only fennel, lettuce and chicken stock. But the combination is brilliant, the slight bitterness of the lettuce perfectly complimenting the softness of the fennel.

Report