Fennel is one of my favorite vegetables and is at its best during the fall and early winter months. It is so versatile because it is soft, sweet and delicate in flavor when roasted or stewed, yet has a strong, crisp licorice flavor when eaten raw. Fennel and fresh tomatoes are a delicious combination for salad and a good way to use the last garden tomatoes before the frost takes them. It makes a great lunch along with a nice loaf of artisanal bread (I love potato focaccia for this) for dunking in the briny juices.
Shaved Fennel and Tomato Salad
1/2 large fennel bulb, top and core removed
1 large tomato, sliced
2 Tbsp. chopped red onion
1 Tbsp. capers, rinsed
salt and pepper to taste
1-2 Tbsp. extra virgin olive oil
2 tsp. red wine vinegar (or more to taste)
Begin by shaving the fennel in a food processor or on a mandolin. Place fennel in a serving bowl. Salt the tomato slices, then add to the fennel. Add red onion and capers. Sprinkle with salt and pepper, then drizzle with olive oil and vinegar and toss. Taste and adjust seasoning to your liking. Serves 4.