From ricotta toasts and polenta bites to pasta e fagioli and sea bream crudo.
36/41This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch.
It's got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing—lemon juice, the zest, vinegar, mint, and red pepper flakes—just in case you were worried about palate fatigue. This is what salad looks like in 2018.
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