Ingredients
1 head fennel 5 tbsp (70 mL) olive oil, divided 2 tbsp (25 mL) white wine vinegar 1 small clove garlic, minced 1/4 tsp (1 mL) salt Freshly ground black pepper 2 oz (60 g) or larger piece Romano cheese, at room temperature 2 large bunches arugula 2 to 3 cups (500 to 750 mL) shredded or diced, cold barbecued chickenDescription
Graceful Flakes Of Fine Pecorino Romano Cheese Top This Salad Of Peppery Greens. Smoky Grilled Chicken And Slightly Sweet Fennel Add Complementary Flavours. For Quick Cold Chicken, 2 Skinless Boneless Chicken Breasts Can Be Grilled Along With The Fennel-c
Liquor Control Board Of Ontario
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