Title: Fennel Nicoise
Categories: Salad Side Vegetable
Yield: 4 Servings

3	lg	Heads Florence fennel - (Finocchio)
2	md	Onions
2		Garlic cloves
5	tb	Olive oil
1	lb	Tomatoes
1/4	pt	Dry white wine
1	pn	Thyme
		Salt & pepper

Trim the fennel & cut each head into quarters. Boil in salted water for 10 minutes & drain very well.

Chop the onions & garlic finely. Heat the oil & saute them until they rae golden & soft. Add the fennel & stir well over low heat.

Skin the tomatoes, remove the seeds, chop the flesh roughly & add to the saute mixture.

Add the wine, thyme, salt & pepper. Stir well, cover & simmer for 1 hour. Put into a serving dish & chill before serving.

Mary Norwak, "Salads"

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