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 (30 mL) each, dill, chives, parsley, chervil (optional), chopped
- 1/4 cup (60 mL) vegetable stock [Look for allergy- and gluten-free brands]
- 1 tbsp (15 mL) rice wine vinegar
- 2 tbsp (30 mL) olive oil
- Salt and pepper
Method
- Place dressing ingredients in blender. Pulse until combined. Set aside.
- 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].
Article printed from Allergic Living: http://allergicliving.com
URL to article: http://allergicliving.com/index.php/2012/07/18/tomato-and-fennel-salad/
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[1] Image: http://allergicliving.com/wp-content/uploads/2012/07/Tomato-and-Fennel-Salad-Tomato-and-Basil-Granita1.jpg
[2] Tomato and Basil Granita: http://allergicliving.com/index.php/2012/07/18/tomato-and-basil-granita/
[3] here: http://allergicliving.com/subscribe.asp
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