Fennel and tomato salad

Yield: 4 servings

Measure Ingredient

2 fennel, sliced in thin rounds 1 med. sweetonion, sliced in thin rounds 2 tomatoes, cut in quarters about 8 whole lettuce leaves Dressing;

2 tbsp olive oil 30 ml 2 tbsp white wine vinegar 30 ml 1 garlic clove, finely minced 1 tsp fresh mint, finely chopped 5 ml salt and fleshly ground black pepper to taste Mix the dressing well, and toss together with fennel, onion and tomato slices. Serve on a bed of whole lettuce leaves.


*Its crunchy texture makes it a great addition to a salad. *Braised, baked, creamed, grilled or steamed, with a little butter or parmesan and salt, it makes an excellent side dish. *Stir-fry it withother Mediterranean vegetables. *Delicious dipped in batter and fried, tempura-style. *Excellent in soup. *Gives a wonderful flavour to fish and seafood dishes. Submitted By FLEURETTE DELISLE On

Similar recipes