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Harvest to Table

A practical guide to food in the garden and market

Raw Fennel Salad

Filed under: Delicious Bite, Tagged as: , , ,

Hard-boil 2 eggs and shell them.

Boil 4 ounces, generous ½ cup (100 g) of rice. Leave to cool.

Peel 12 small pickling onions.

Clean 1 large bulb of fennel and slice it finely.

Cut 4 small tomatoes into quarters.

Add a little well-seasoned vinaigrette to the rice and put into a salad bowl.

Place all of the other ingredients on top of the rice, together with some ripe black olives.

Sprinkle with chopped herbs (equal parts parsley, tarragon, chervil, and chive).

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Posted by Stephen Albert on February 23, 2007 under: Delicious Bite , Tagged as: , , ,
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