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    1. Fennel | 1 head
    2. Fennel
    3. Fennel
    4. Fennel
    5. Fennel
    6. Fennel
    7. Fennel
    8. Fennel
    1. Blood orange
    2. Blood orange | 2
    3. Blood orange
    4. Blood orange
    5. Blood orange
    6. Blood orange
    7. Blood orange
    8. Blood orange
    1. Dijon mustard
    2. Dijon mustard
    3. Dijon mustard
    4. Dijon mustard | 1/2 tsp
    5. Dijon mustard
    6. Dijon mustard
    7. Dijon mustard
    8. Dijon mustard
    1. Black pepper
    2. Black pepper
    3. Black pepper
    4. Black pepper
    5. Black pepper | more than you think
    6. Black pepper
    7. Black pepper
    8. Black pepper
    1. Parmesan
    2. Parmesan
    3. Parmesan | 10 peels
    4. Parmesan
    5. Parmesan
    6. Parmesan
    7. Parmesan
    8. Parmesan
    1. Salt
    2. Salt
    3. Salt
    4. Salt
    5. Salt
    6. Salt | to taste
    7. Salt
    8. Salt
    1. Extra virgin olive oil
    2. Extra virgin olive oil
    3. Extra virgin olive oil
    4. Extra virgin olive oil
    5. Extra virgin olive oil
    6. Extra virgin olive oil
    7. Extra virgin olive oil | 1 Tbsp
    8. Extra virgin olive oil
    1. Whole marcona almonds
    2. Whole marcona almonds
    3. Whole marcona almonds
    4. Whole marcona almonds
    5. Whole marcona almonds
    6. Whole marcona almonds
    7. Whole marcona almonds
    8. Whole marcona almonds | 12

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10min Prep time

0 min Cook time

Fennel & blood orange salad with marcona almonds and parmesan
By Sean Scotese

Record food, cook music.

"My Italian grandmother introduced me to fennel and oranges with lots of black pepper and olive oil growing up"

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