Fennel, Tomatoes and basil Salad with Lemon Vinaigrette


1/4 cup fresh lemon juice
1 medium shallot, finely chopped
salt and pepper
1/2 cup olive oil
2 fennel bulbs, small to medium
8 Campari tomatoes
10 fresh basil leaves, washed, dried well and cut into chiffonade (small strips)


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. Sliced off the tough bottom end and remove any though or discolored outer layers. Slice each bulb in half lengthwise, and then slice the fennel as thin as you can. If you have a mandoline it will be easier.
Put the slices in a bowl with room enough to toss them.
Stem the tomatoes and cut them in half. I remove the seeds.
Place them in the same bowl as the fennel and add the basil.
Toss with enough vinaigrette to coat them well. Season with salt and pepper to taste.


Finally, it is officially fall. While here in Arizona with our temperature close to the triple digits, it is hard to think of hearty fare. This light, healthy and super easy to assemble salad, as a result it will make you come back for seconds over and over. Perfect for a quick lunch at the office, or a light side dish to any fish, poultry or meat.

The fennel needs to be sliced very thin, almost shaved to render the best flavor of anise. The lemon and basil always compliment each other well and therefore bringing out the fresh clean flavor of the basil.


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Saturday, September 23, 2017 - 10:33am


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