Tomato and Fennel Salad

The ONLY reason this recipe came about was because I accidentally bought some fennel when I assumed it was another way to call celery root. Well, I was wrong....but the good news is that fennel can actually be good!! This is quick, easy, and might impress your "fancy" friends by your use of this more obscure veggie!

• 1 1/2 pounds heirloom tomatoes
• 1 small fennel bulb
• 2 tablespoons good olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.