Blue Zone - Fennel, Tomato, and Basil Salad with Lemon
Vinaigrette

1  cup		fresh lemon juice
1		medium shallot, finely chopped
1/4  teaspoon		Salt and pepper
1  tablespoon		olive oil
2		fennel bulbs,s small to medium
8		Campari tomatoes
10		fresh basil leaves, washed, dried well and cut into chiffonades

Tip: Click on the ingredient links to learn the nutritional information for all the Blue Zone - Fennel, Tomato, and Basil Salad with Lemon Vinaigrette ingredients. The serving size for any ingredient in Blue Zone - Fennel, Tomato, and Basil Salad with Lemon Vinaigrette may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a small bowl, combine lemon juice, shallots, and a pinch of salt and pepper.
Whisk in olive oil in a steady stream until it is incorporated well and emulsified.
Cut the stalks off fennel bulbs. Slice off the tough bottom end and remove any discolored outer layers. Slice each bulb in half lengthwise, and then slice fennel as thin as you can. If you have a mandoline it will be easier.
Put slices in a bowl with room to toss.
Stem tomatoes and cut in half. Add them to the bowl with fennel and basil.
Toss with enough vinaigrette to coat.