Fennel, sundried and olive salad aug 1997

Yield: 1 Servings

Measure Ingredient
1 Fennel bulbs
6 Sun-dried tomatoes; in oil
6 Kalamata olives
Juice of 1/2 lime
½ cup Olive oil
Salt and pepper; to taste

1. Cut fennel in half and remove the hard core 2. Shred fennel in food processor very finely 3. Transfer to a plate and squeeze lemmon juice. Let stand 1 hour 4. Cut dried tomatoes in 4 and place them decoratively on top of fennel 5. Place pitted olivesalternating with the tomatoes.

6. Sprinkle salt and freshly ground pepper.

7. Drizzle oil on top of salad.( Pour oil) 8. Serve and enjoy

NOTES : Next time add shredded parmesan to the salad.

Recipe by: MMiriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Aug 23, 1997

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