 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
The rich flavors of this salsa complement many types of meat and fish. It would go great in sea bass tacos, or a tasty side with grilled chicken. Please try it. Fennel is sometimes called anisette, or sweet anise. It looks somewhat like a fat stalk of celery and it has fronds kind of like dill. Ask your produce manager for it. Ingredients:
3 cups finely diced fresh fennel bulbs (about 2 small) |
1 cup diced seeded tomato |
2/3 cup chopped kalamata olive (pitted) |
1/4 cup fresh basil, chopped |
3 tablespoons extra virgin olive oil |
2 tablespoons capers, drained and chopped |
1 tablespoon balsamic vinegar (don't use cider or distilled) |
Directions:
1. Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper.
2. Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.
|
|