Fennel Salad (Insalata Di Finocchio) recipe
ingredients
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
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.
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.
serving amount
4 - 6 servings
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