Fennel. Sun-Dried And Olive Salad Aug. 1997

Recipe Ingredients

1		Fennel bulbs
6		Sun-dried tomatoes - in oil
6		Kalamata olives
1/2		Lime - juice of
1/2 cup	118ml	Olive oil
		Salt and pepper - to taste

Recipe Instructions

Cut fennel in half and remove the hard core.

Shred fennel in food processor very finely.

Transfer to a plate and squeeze lemon juice. Let stand 1 hour.

Cut dried tomatoes in 4 and place them decoratively on top of fennel.

Place pitted olives alternating with the tomatoes.

Sprinkle salt and freshly ground pepper.

Drizzle oil on top of salad.( Pour oil)

Serve and enjoy

NOTES : Next time add shredded parmesan to the salad.

Source:
Miriam Podcameni Posvolsky

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