Tomato & fennel salad
Yield: 6 Servings
Ingredients:
- 1 lg fennel bulb -- core and : thinly : slice
- 4 md tomatoes -- cut in wedges : and seeded
- 1 ts Dijon mustard
- 3 TB red wine vinegar
- 3/4 c olive oil : Salt and pepper
- 2 TB fennel frond -- or
Instructions:
: cilantro -- finely chopped Combine the fennel and the tomatoes. Mix together the Dijon mustard vinegar and oil. Season to taste with salt and pepper. Pour over the dressing the fennel and tomatoes. Top with the chopped fennel. See Strawberry mouse. [patH mcRecipe] Recipe By : Nathalie Dupree Cooks (1996) TVFN From: Path
