Name: Tomato-Fennel Salad
Ingredients: 4 Vine ripe tomatoes (I used a mixture of red and yellow Romas) (up to 5); 1/2 Bulb fennel (also called finnochio, or florence fennel), sliced as thinkly as possible, and sprinkled with lemon juice to preserve color (I used a mandolin/slicer to really get it thin) (up to 1); 1/2 sm Red onion, thinly sliced; 1 ts Fresh marjoram, chopped; 1 ds Salt, pepper, and sugar; Few teaspoons of apple or lemon juice to moisten.

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

4		Vine ripe tomatoes (I used a mixture of red and yellow Romas) (up to 5)
1/2		Bulb fennel (also called finnochio, or florence fennel), sliced as thinkly as possible, and sprinkled with lemon juice to preserve color (I used a mandolin/slicer to really get it thin) (up to 1)
1/2	sm	Red onion, thinly sliced
1	ts	Fresh marjoram, chopped
1	ds	Salt, pepper, and sugar
		Few teaspoons of apple or lemon juice to moisten.

INSTRUCTIONS

Mix everything, and let sit at toom temp at least half and hour to meld.
Posted to fatfree digest V96 #257
From: Asha Dornfest <asha@dnai.com>
Date: Mon, 16 Sep 1996 07:37:00 -0700 (PDT)

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