Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette

Prep Time: 10

Total Time: 10

Servings:

Fennel is one of those vegetables that you can enjoy raw, as here in a salad. Roasted or braised and you have a very silky aromatic yet bittersweet flavor.

Ingredients

¼ cup lemon juice
½ cup olive oil
1 shallot, finely chopped
2 fennel, bulbs - small to medium
8 Campari tomatoes
10 basil, washed and cut in chiffonade

US - Metric

Instructions

In a small bowl combine the lemon juice, shallots, a pinch of salt and pepper.
Whisk in the olive oil in a steady stream until it is incorporated well and emulsified.
Cut the stalks of the fennel bulbs. Slice off the tough bottom end and remove any tough or discolored our layers. Slice each bulb in half lengthwise and then slice the fennel as thin as you can.
Put the slices in a bowl with room enough to toss them.
Stem the tomatoes and cut them into wedges (I remove the seeds).
Place them in the same bowl as the fennel and add the basil.
Toss with enough of the vinaigrette to coat them well. Season with salt and pepper to taste.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.