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Fennel salad
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| Artist: |
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| Categories: |
Appetizers, Italian, Jewish, Salads, Vegetables, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| | Fennel, medium knobs of | | 1/4
| cup | Olive oil | | 1
| tsp | -Salt | | 1/4
| tsp | -Freshly ground black pepper | | 2
| tsp | Wine vinegar, optional |
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Procedures:
| 1 | Insalata di finocchio "the best knobs of fennel for this salad are the roundish ones, the light-green tuft of which is fuzzy and firm. | | 2 | Avoid, when possible , flat, long, discoloured fennel with dark and wilted tufts. | | 3 | It is not so bad for cooked dishes, but doesn"t;t make a very good salad." remove and discard bruised leaves from the fennel. | | 4 | Cut off and discard the long stems and most of the green. | | 5 | Wash under running cold water and pat dry. | | 6 | Cut into small cubes (1/3 inch) and place in a salad bowl. | | 7 | Add the remaining ingredients and toss to combine. | | 8 | Serves: 6 |
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