Tomato and fennel salad

Yield: 6 Servings

Measure Ingredient
1 large Fennel bulb; core and thinly slice
4 mediums Tomatoes; cut in wedges and seeded
1 teaspoon Dijon mustard
3 tablespoons Red wine vinegar
¾ cup Olive oil
Salt and pepper
2 tablespoons Fennel frond or cilantro; finely chopped

Combine the fennel and the tomatoes. Mix together the Dijon mustard, vinegar, and oil. Season to taste with salt and pepper. Pour over the dressing the fennel and tomatoes. Top with the chopped fennel. See Strawberry mouse.

[patH mcRecipe]

Recipe By : Nathalie Dupree Cooks (1996) TVFN Posted to MC-Recipe Digest V1 #243 Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT) From: patH <phannema@...>

Similar recipes