Recipe for Fennel, Sundried and Olive Salad Aug 1997

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 x	Fennel bulbs
6 x	Sun-dried tomatoes, in oil
6 x	Kalamata olives
	Juice of 1/2 lime
1/2 cup	Olive oil

Instructions:

Instructions: 1. Cut fennel in half and remove the hard core

2. Shred fennel in food processor very finely

3. Transfer to a plate and squeeze lemmon juice. Let stand 1 hour

4. Cut dried tomatoes in 4 and place them decoratively on top of fennel

5. Place pitted olivesalternating with the tomatoes.

6. Sprinkle salt and freshly ground pepper.

7. Drizzle oil on top of salad.( Pour oil)

8. Serve and enjoy

NOTES : Next time add shredded parmesan to the salad.

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