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From the SCCC Kitchen: Kalamata olives and fennel are keys to summer salad

SCCC Chef Tom Alicandro’s Mediterranean Salad is a perfect side for a summer grilled dinner.
Photographer: Marc Schultz
SCCC Chef Tom Alicandro’s Mediterranean Salad is a perfect side for a summer grilled dinner.
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“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Today, technical specialist Tom Alicandro tosses together a Mediterranean-style salad. The exotic Mediterranean is never far away for Tom Alicandro. Field greens, sliced fennel and roasted red pepper, Kalamata and Spanish olives travel to a salad bowl. The taste, Alicandro believes, is a perfect trip for summer dining. “The reason I call it ...


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