"This light, healthy, and super easy to assemble, will make you come back for seconds over and over."
Fennel, Tomatoes Salad, Basil with Lemon Vinaigrette
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- Recipe Card
Prep time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1/4 cup fresh lemon juice
- 1 medium shallot chopped
- 2 bulb of fresh fennel
- 8 campari tomatoes
- 10 fresh basil leaves
Method
Step 1
In a small bowl combine the lemon juice, shallots, a pinch of salt, and pepper.
Step 2
Whisk in the olive oil in a steady stream until it is incorporated well and emulsified.
Step 3
Cut the stalks of the fennel bulbs. Slice off the tough bottom end and remove any tough or discolored our layers. Slice each bulb in half lengthwise and then slice the fennel as thin as you can.
Step 4
Put the slices in a bowl with room enough to toss them.
Step 5
Stem the tomatoes and cut them into wedges (I remove the seeds).
Step 6
Place them in the same bowl as the fennel and add the basil.
Step 7
Toss with enough of the vinaigrette to coat them well. Season with salt and pepper to taste.