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Tomato and Fennel Salad

Posted By Simon Clarke On 2012/07/18 @ 2:36 pm In Appetizers,Eggs,Fish,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Salads,Salads,Salads,Sesame,Shellfish,Soy,Sulphites,Summer,Tree Nuts,Wheat | No Comments

[1]Serves 4-6

Free of: All top allergens and gluten-free

Chef’s Note: The fennel and herb combo brightens up the classic summer tomato salad. Serve it with the Tomato and Basil Granita [2] (pictured).

Ingredients

  • 1 lb (1/2 kg) assorted tomatoes, sliced
  • 1 bulb fresh fennel, thinly sliced

Dressing

  • 2 tbsp each, dill, chives, parsley, chervil (optional), chopped
  • 1/4 cup (60 mL) vegetable stock [Look for allergy- and gluten-free brands]
  • 1 tbsp rice wine vinegar
  • 2 tbsp olive oil
  • Salt and pepper

Method

  1. Place dressing ingredients in blender. Pulse until combined. Set aside.
  2. Arrange tomatoes and fennel on a platter. Pour over herb dressing. Serve.

Tip: Pairs well with the savory Tomato and Basil Granita [2] (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here [3].


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[2] Tomato and Basil Granita: http://allergicliving.com/index.php/2012/07/18/tomato-and-basil-granita/

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