| 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)
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”