Tomato Fennel Salad-from Food Network
1 1/2 lbs heirloom tomatoes
1 small fennel bulb
2 Tblsp good olive oil
2 Tblsp fresh lemon juice
1 Tblsp cider vinegar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
- Core the tomatoes and cut into chunks (or in half if cherry tomatoes).
- Remove the top from the fennel and slice the bulb very thin.
- Mix everything, garnish with 2 Tblsp of the fronds if desired.
Eat well and have a happy day:@)
My New Foods List:
(If my sons happen to read this... relax! I still promise
fairly "normal" Sunday dinners...) hominy ~ artichokes ~ fish sauce (I'm scared) ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ fennel ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ curry ~ capers ~ chow chow ~ pot stickers ~ pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ leeks ~ shallots ~ turkey tenderloin and Chipotle Powder