Title: Fennel Salad
Categories: Jewish Italian Salad Vegetable Appetizer
Yield: 6 Servings

6		Fennel, medium knobs of
1/4	c	Olive oil
1	ts	-Salt
1/4	ts	-Freshly ground black pepper
2	ts	Wine vinegar; optional

Insalata di Finocchio "The best knobs of fennel for this salad are the roundish ones, the light-green tuft of which is fuzzy and firm. Avoid, when possible , flat, long, discoloured fennel with dark and wilted tufts. It is not so bad for cooked dishes, but doesn't;t make a very good salad."

Remove and discard bruised leaves from the fennel. Cut off and discard the long stems and most of the green. Wash under running cold water and pat dry. Cut into small cubes (1/3 inch) and place in a salad bowl. Add the remaining ingredients and toss to combine. SERVES: 6

SOURCE: _The Classic Cuisine of the Italian Jews_ posted by Anne MacLellan

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