Fennel salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Fennel knobs |
| ¼ | cup | Olive oil |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 2 | teaspoons | Wine vinegar, optional |
Directions
Remove and discard bruised leaves from the fennel. Cut off and discard the long stems and most of the green. Wash under running cold water and pat dry. Cut into small cubes (⅓ inch) and place in a salad bowl. Add the remaining ingredients and toss to combine.
Edda Mauchlin, "The Classic Cuisine of the Italian Jews". Posted by Anne MacLellan
Submitted By MARK SATTERLY On 03-27-95