Tomato and Fennel
Fennel is native to the Mediterranean region, and everything from the bulb to the feathery leaves can be enjoyed. Boasting high amounts of fiber, iron, and potassium in just one cup, fennel has a unique taste that is worth experimenting with in the kitchen in early spring or fall.
Ingredients
| Extra virgin olive oil | 1 T |
| White wine vinegar | 1 T |
| Sea salt | 1/8 t |
| Freshly ground black pepper | 1/4 t |
| Tomatoes, cut into wedges | 4 c |
| Fennel bulb, washed and thinly sliced | 1 c |
| Parsley, freshly chopped | 2 T |
| Cashew nuts, raw | 1/4 c |
Instructions
- Pour the oil and vinegar in a large bowl. Season with salt and pepper, and
whisk together to combine. - Add the tomatoes, fennel, chopped parsley, and cashew nuts. Toss gently together. Serve.
Notes
Yields 5 servings
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