Fennel Salad Nicoise
Rec.food.cooking/Susan Loeffler (1990)
Serves 4

2 heads fennel (2 lbs.)
2 Tbsp. olive or salad oil
2 Tbsp. lemon juice
1/2 tsp. sugar
1/2 tsp. dried basil, crushed
2 Tbsp. sliced green onion
1 tomato, seeded and coarsely chopped
1/3 cup pitted ripe olives, halvedDiscard fennel stalks. Halve fennel lengthwise; thinly slice crosswise.

Cook fennel, covered, in boiling, salted water 3 minutes; drain. In screw tip jar combine next 4 ingredients. Pour over fennel and onion. Cover; chill.

To serve, add tomato and olives.