Fennel Salad with Red Onions and Sun-Dried Tomatoes
From Martha Stewart’s Quick Cook
2 large fennel bulbs
1 medium red onion, coarsely chopped
6 sun-dried tomatoes, cut into thin strips
¼ cup chopped fresh Italian parsley leaves
1 tablespoon oil from sun-dried tomatoes
6 tablespoons olive oil
3 tablespoons tarragon vinegar
Salt and pepper to taste
Trim fennel bulbs, removing hard core and stalk. Cut into thin strips
lengthwise. Combine fennel, red onion, tomatoes, and parsley in a
serving bowl. In small bowl, mix oils, vinegar, salt and pepper. Toss
with salad. Four servings.
