Serves: 4
1-1/2 pounds fresh tomatoes, cut into wedges small enough to fit on a fork
1 small fennel
2 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
2 oranges
Salt and pepper to taste
Zest both oranges into mixing bowl. Cut oranges in half and squeeze juice in bowl with zest being careful to remove any seeds. Add vinegar, salt and pepper to orange juice. Slowly drizzle in olive oil while vigorously stirring with wire whisk. Set aside.
Cut fennel fronds from bulb and set aside. Cut off and discard core end of bulb. Shave fennel bulb as thin as your knife skills will allow. Add fennel and tomatoes to dressing and toss gently to coat with dressing. Serve in a decorative salad bowl with a sprinkling of chopped fennel fronds and garnished with one or two whole fronds placed vertically in salad.
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