John Myers
Ingredients for 3 servings:
- 4 m.-sized tomatoes
- 2 bulbs of fennel
- salt water
- 1 small shallot(s)
- 1 small head of lettuce
- 3 tbsp oil (sunflower oil)
- 1 ½ tbsp vinegar (herb vinegar)
- ½ tsp salt
- 1 ½ pinch(s) pepper
- some parsley, fresh
- some basil, fresh
- some fennel herb
- some chives, fresh
- some lemon balm, fresh
- some dill, fresh
Instructions
Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Wash the fennel, remove the stalk, and cut the bulb into finger-thick strips. Blanch the strips in salted water for 10 minutes. After 10 minutes, drain the fennel strips and let them cool. Meanwhile, prepare the dressing. Combine the oil and vinegar in a bowl, season with salt and pepper. Finely chop the herbs (fresh is best) and add them to the salad bowl with the finely diced shallots. Remove the stalks from the tomatoes and then slice them. Wash the lettuce and add it to the bowl along with the tomatoes and the cooled fennel. The salad tastes better after it has stood for about 10-15 minutes. Finally, sprinkle some finely chopped fennel leaves over the salad.
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