2 pounds ripe tomatoes, sliced 1/2-inch thick |
2 cups fennel, julienned |
creamy garlic dressing, recipe follows |
salt and freshly ground pepper |
2 tablespoons minced chives |
1/4 cup fresh chervil leaves |
4 basil leaves, chiffonade |
4 ounces ricotta salata cheese, crumbled |
1/2 cup nicoise olives, pitted |
2 tablespoons prepared mayonnaise |
3 tablespoons red wine vinegar |
1 tablespoon fresh lemon juice |
1 tablespoon dijon mustard |
2 cloves garlic, smashed |
1 cup olive oil |
salt and freshly ground pepper |