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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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From Ina Garten Barefoot Contessa Parties. Ingredients:
1 1/2 lbs heirloom tomatoes |
1 fennel bulb, small |
2 tablespoons olive oil |
1 orange, small using zest only |
2 tablespoons fresh orange juice |
1 tablespoon cider vinegar |
1 teaspoon kosher salt |
1/2 teaspoon black pepper, freshly ground |
Directions:
1. Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very finely crosswise with a knife or on a mandoline.
2. Toss the tomatoes and fennel in a bowl with the olive oil, orange zest, orange juice, vinegar, salt and pepper. Garnish with 2 T chopped fennel fronds, season to taste, and serve.
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