Boistfort Valley Farm
Community Supported Recipe Box

Fennel, Tomato, & Feta Salad

ingredients

  • 1 large or 2 medium fennel bulbs
  • cherry tomatoes (1/2 lb total), thinly sliced
  • 2 teaspoons drained bottled capers
  • 1/3 cup crumbled feta (1 1/2 oz)
  • 1/2 teaspoon finely grated fresh lemon zest
  • 1 to 1 1/2 tablespoons fresh lemon juice (to taste)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

procedure

dish: salad
season: summer

Special equipment: a mandoline or other adjustable-blade slicer

Trim fennel stalks flush with bulb and discard stalks. Quarter bulbs lengthwise, then cut lengthwise into paper-thin slices with mandoline. Toss fennel with remaining ingredients in a large bowl.

Gourmet, April 2002

BoistfortValleyFarm.com/recipes