FENNEL SALAD (INSALATA DI FINOCCHIO)

6 medium knobs of fennel*
1/4 cup olive oil
2 tsp wine vinegar (optional)
1 tsp salt
1/4 tsp freshly ground black pepper

Remove and discard bruised leaves from the fennel. Cut off and discard the long stems and most of the green. Wash under running cold water and pat dry.

Cut into small cubes (1/3 inch) and place in a salad bowl.

Add the remaining ingredients and toss to combine.

*The best knobs of fennel for this salad are the roundest ones, the light-green tuft of which is fuzzy and firm. Avoid, when possible, flat, long, discolored fennel with dark and wilted tufts.
It is not so bad for cooked dishes, but doesn't make a very good salad.

Servings: 6