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chef patty ann

Member since Dec 2011

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Reviewed Orange Fennel Salad

Dec 27, 2011 in Food Network Community Toolbox on

When the chef in a destination restaurant several years ago, I had a similar recipe but I used blood oranges and their juices when in season, roasted and cooled julianne of shallot, and toasted pine nuts as a garnish. The rest of the ingredients are the same as Ina's. The restaurant's customers enjoyed it because of the coloration and the flav...

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