Before the world went to shit because of Coronavirus disease, we had a really nice trip down to L.A. Go away Coronavirus, we want to travel again. While in L.A. we were able to get a last minute table at a popular restaurant called Jon & Vinny’s. They made a nice salad that we’ve been trying to replicate and also riff on at home. At the restaurant, they use pepato but that’s just not consistently in our kitchen and so we use parmesan. We use almonds often instead of hazelnuts.
Ingredients:
Arugula
Fennel
Zucchini
Hazelnuts
Parmesan
Lemon Vinaigrette
Method:
Shave the fennel and zucchini. Mix with arugula. Chop up and roast hazelnuts. Shave parmesan.
Mix olive oil, lemon juice, salt and pepper together to create the vinaigrette. Dress salad and eat.