Tomato-fennel salad

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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