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Fennel Salad (Insalata Di Finocchio)

ingredients

4 - 6 servings
1 head Fennel, trimmed
1 head Chicory (French or Belgian endive), outer leaves removed
4 Tomatoes, thinly sliced
4 Tbs Olive oil
2 Tbs White wine vinegar
1 Garlic clove, crushed
Salt and pepper to taste

method

1. Thinly slice the fennel and chicory (endive) and arrange them in a serving dish. Add the tomatoes.

2. Combine all the remaining ingredients in a screw-top jar and shake well to blend. Pour the dressing over the fennel mixture and toss gently to blend. Chill in the refrigerator for 30 minutes before serving.

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