Tomato & Fennel Salad

Name: Tomato & Fennel Salad
Yield: Serves 4
Cuisine: Italy
Ingredients: salt and pepper to taste; ¼ tsp honey; 3 Tbsp olive oil; 2 tsp white wine vinegar; 2 Tbsp chopped baby spinach leaves; 1 tsp slivered almonds, roasted; 2 tsp chopped fresh mint; 1 tsp chopped fresh parsley; 2 fennel bulbs, sliced; 1 cup halved mixed small tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

FENNEL WAS GROWN BY THE ANCIENT ROMANS, WHO TREASURED IT FOR ITS AROMATIC FRUITS AND EDIBLE SHOOTS. IT IS ALSO ONE OF THE PRIMARY INGREDIENTS OF ABSINTHE, A POWERFUL ALCOHOLIC DRINK. NO HALLUCINATING HERE WHERE THE FENNEL’S STRONG ANISE FLAVOUR IS COUNTERBALANCED WITH THE MINT AND PARSLEY.

Ingredients

2 fennel bulbs, sliced
1 cup halved mixed small tomatoes
2 tsp choppe

Europe
Italy
Rome
Vegetarian
Mediterranean
Gluten-free

Method

Place the fennel in a salad bowl with the tomatoes, mint, parsley and spinach leaves. Toss well.
Whisk the dressing ingredients together and pour over the salad, coating well.
Refrigerate until ready to serve.
Just before serving, scatter the almonds over the salad.