tomato-fennel salad
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 4 | Vine ripe tomatoes (I used a mixture of red and yellow Romas) (up to 5) |
| ½ | Bulb fennel (also called finnochio, or florence fennel), sliced as thinkly as possible, and sprinkled with lemon juice to preserve color (I used a mandolin/slicer to really get it thin) (up to 1) |
| ½ small | Red onion, thinly sliced |
| 1 teaspoon | Fresh marjoram, chopped |
| 1 dash | Salt, pepper, and sugar |
| Few teaspoons of apple or lemon juice to moisten. |
Mix everything, and let sit at toom temp at least half and hour to meld.
Posted to fatfree digest V96 #257 From: Asha Dornfest <asha@...>
Date: Mon, 16 Sep 1996 07:37:00 -0700 (PDT)
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