Fennel and Avocado Salad
- 2 small bulbs fresh fennel
- 2 firm, ripe unblemished avocado
- 1/2 cup lemon juice
- 2 small red onions, about 1/2 pound
- 2 tomatoes, as red and ripe as possible, cored
- 6 tablespoons red-wine vinegar
- 3/4 cup corn, peanut or vegetable oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 1/2 teaspoon hot dried red pepper flakes
- 4 teaspoons finely chopped fresh coriander, optional
- Trim off and discard stems of the fennel.
- Trim off and discard the outer tough skin.
- Cut the fennel into quarters.
- Cut the quarters crosswise into thin slices.
- There should be about 1 1/2 cups.
- Put in a mixing bowl.
- Peel the avocados and cut them in half, removing and discarding the pits.
- Cut the halves lengthwise into quarters.
- Cut the wedges crosswise into 1/2-inch pieces.
- There should be about 4 cups.
- Add this to the bowl.
- Add lemon juice and toss to blend.
- Cut the onions lengthwise in half.
- Cut each half crosswise into very thin slices.
- Break the slices into individual pieces.
- Add to the bowl.
- Cut the tomatoes lengthwise in half.
- Cut each half into eight crosswise pieces.
- Add to the bowl.
- Add the vinegar, oil, salt, pepper, pepper flakes and coriander.
- Toss and serve.
fresh fennel, firm, lemon juice, red onions, tomatoes, redwine vinegar, corn, salt, freshly ground pepper, red pepper, fresh coriander
Taken from cooking.nytimes.com/recipes/10347 (may not work)