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Kitchen Notebook

August 23, 2019

Fennel, Yellow Tomato, Feta Salad

15 Mins

 

  • 1 Fennel Bulb
  • 1 lb Yellow Tomatoes, roughly chopped
  • 4 oz Feta, crumbled (smoked Trout for paleo)
  • 1 Red Scallion, sliced thinly
  • ½ tsp Lemon Zest
  • 1 1/2 Tbsps Fresh Lemon Juice
  • 1 Tbsp Olive Oil
  • ½ tsp Sea Salt
  • 2 tsp Capers (optional)
  • Freshly Cracked Black Pepper

 

 

Trim the stalks off the fennel, flush with the bulb. Don’t discard; reserve for making vegetable stock. 


Quarter bulb lengthwise, then slice lengthwise as thinly as you can (with a mandoline or sharp chef’s knife).


In a large bowl, combine capers, lemon zest, lemon juice, olive oil, sea salt and pepper; and whisk well.


Add sliced fennel, tomatoes, scallions and feta; toss well to coat with dressing. Let stand (unrefrigerated) for 30 minutes to allow the dressing to permeate the vegetables before serving.




15 Mins salad Side side dish Snack Snacks Summer Veg

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15 Mins salad Side side dish Snack Snacks Summer Veg


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