Fennel salad Recipe

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Fennel salad

Artist:	_	Yield:	6
Categories:	Appetizers, Italian, Jewish, Salads, Vegetables, Western European	Rating:	0
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Ingredients:

6		Fennel, medium knobs of
1/4	cup	Olive oil
1	tsp	-Salt
1/4	tsp	-Freshly ground black pepper
2	tsp	Wine vinegar, optional

Procedures:

1	Insalata di finocchio "the best knobs of fennel for this salad are the roundish ones, the light-green tuft of which is fuzzy and firm.
2	Avoid, when possible , flat, long, discoloured fennel with dark and wilted tufts.
3	It is not so bad for cooked dishes, but doesn"t;t make a very good salad." remove and discard bruised leaves from the fennel.
4	Cut off and discard the long stems and most of the green.
5	Wash under running cold water and pat dry.
6	Cut into small cubes (1/3 inch) and place in a salad bowl.
7	Add the remaining ingredients and toss to combine.
8	Serves: 6