Fennel, Tomato & Chicory Salad
|Chicory head||1 Small|
|Firm tomatoes||2 Large|
|Garlic||1 Clove (5 gm)|
|Freshly ground pepper||To Taste|
|Olive oil||2 Tablespoon|
Remove outer leaves from fennel and chicory; wash carefully.
Cut fennel into thin slices; cut chicory into 2-inch pieces.
Wash thoroughly again; drain well on paper towels.
Peel and quarter tomatoes.
Rub salad bowl with garlic.
Add fennel, chicory, tomatoes, salt and pepper to salad bowl.
Blend oil and vinegar separately; pour over salad.
Toss to mix thoroughly.
Chill in refrigerator 5 minutes before serving.