Eat Boutique

This salad made me so happy. I devoured it the moment I stepped into Venice, while sitting along the Grand Canal with my friend, drinking a glass of Prosecco. After four hours on a train, I was tired and hungry but didn’t want to over-indulge. This gentle salad fit the bill, dressed simply with olive oil, orange juice and salt. Fennel season in New England is now over, but plan to add this recipe to my arsenal next year.

I’ve been back but a day and have so much to do to catch up at work. But now heading off to a conference, and hope to share all my 800 photos with you in the coming weeks.

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