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Honey And Prosciutto Tartine, Fennel And Zucchini Salad


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Serves | Prep Time | Cook Time

Ingredients

1 zucchini
1 fennel bulb
2 Tbsp lemon juice
2 Tbsp olive oil
Tarragon, freshly chopped
Salt and pepper
Steps:


Slice the zucchini and fennel bulb thinly in long strips, using a mandoline if you have one. Place them in separate bowls and add in each, 1 Tbsp olive oil and 1 Tbsp lemon juice. Season with salt and pepper.


Place in the fridge for 40 min minimum, covered.


Then chop the tarragon, mix the two vegetables gently and add the herbs.


Pairs Well With


Notes

A dash of local for every season
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