Ingredients
- 1 tablespoon(s) extra-virgin olive oil
- 1 tablespoon(s) champagne vinegar or white-wine vinegar
- 1/2 teaspoon(s) salt
- Freshly ground pepper, to taste
- 1 pound(s) tomatoes
, cut into wedges
- 2 cup(s) thinly sliced fennel bulb
- 1/4 cup(s) chopped fresh parsley
- 1/3 cup(s) toasted pine nuts
Directions
- Whisk oil, vinegar, salt, and pepper in a large bowl until combined. Add tomatoes, fennel, parsley, and pine nuts; toss to coat.
Tips & Techniques
Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
0 comments:
Post a Comment