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

1. Trim off and discard stems of the fennel.
2. Trim off and discard the outer tough skin.
3. Cut the fennel into quarters.
4. Cut the quarters crosswise into thin slices.
5. There should be about 1 1/2 cups.
6. Put in a mixing bowl.
7. Peel the avocados and cut them in half, removing and discarding the pits.
8. Cut the halves lengthwise into quarters.
9. Cut the wedges crosswise into 1/2-inch pieces.
10. There should be about 4 cups.
11. Add this to the bowl.
12. Add lemon juice and toss to blend.
13. Cut the onions lengthwise in half.
14. Cut each half crosswise into very thin slices.
15. Break the slices into individual pieces.
16. Add to the bowl.
17. Cut the tomatoes lengthwise in half.
18. Cut each half into eight crosswise pieces.
19. Add to the bowl.
20. Add the vinegar, oil, salt, pepper, pepper flakes and coriander.
21. 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)