A no-fuss meal, this Portuguese salad–full of meaty chickpeas and flakes of salt cod–is tossed in a cider vinegar dressing and topped with chopped egg.
Oct 04, 2000 posted by David Leite
Thin slices of anise- or licorice-flavored fennel are tossed with lettuce, radish, carrot, and red onion and topped with toasted fennel seed vinaigrette.
- Quick Glance
- 30 M
- 1 H, 30 M