Fennel, Tomato & Chicory Salad Recipe
Ingredients
| Fennel head | 1 | |
| Chicory head | 1 Small | |
| Firm tomatoes | 2 Large | |
| Garlic | 1 Clove (5 gm) | |
| Salt | To Taste | |
| Freshly ground pepper | To Taste | |
| Olive oil | 2 Tablespoon | |
| Vinegar | 2 Teaspoon |
Directions
Remove outer leaves from fennel and chicory; wash carefully.
Cut fennel into thin slices; cut chicory into 2-inch pieces.
Wash thoroughly again; drain well on paper towels.
Peel and quarter tomatoes.
Rub salad bowl with garlic.
Add fennel, chicory, tomatoes, salt and pepper to salad bowl.
Blend oil and vinegar separately; pour over salad.
Toss to mix thoroughly.
Chill in refrigerator 5 minutes before serving.
Cut fennel into thin slices; cut chicory into 2-inch pieces.
Wash thoroughly again; drain well on paper towels.
Peel and quarter tomatoes.
Rub salad bowl with garlic.
Add fennel, chicory, tomatoes, salt and pepper to salad bowl.
Blend oil and vinegar separately; pour over salad.
Toss to mix thoroughly.
Chill in refrigerator 5 minutes before serving.
Chef
