Fennel With Sweet Onion in Tomato Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From Cooking Light May '06. Prepare salad a couple hours ahead to allow the flavors to meld. Cooking time is chill time. Ingredients:
1 cup plum tomato, peeled and chopped |
2 tablespoons white wine vinegar |
1 teaspoon ground cumin |
2 teaspoons extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
1 garlic clove, minced |
3 cups fennel bulbs, thinly sliced |
2 cups sweet onions, thinly sliced |
2 tablespoons fresh italian parsley, chopped |
1 tablespoon fresh lemon juice |
8 kalamata olives, pitted and roughly chopped |
Directions:
1. Place tomato in a medium bowl, mash lightly with the back of a spoon.
2. Add vinegar and next 5 ingredients (cumin, oil, salt, pepper, garlic) to bowl; toss to combine.
3. Add fennel and remaining ingredients; cover and chill.
4. Serve cold 1 cup servings.
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