TOMATO, ARTICHOKE, AND FENNEL SALAD

Ingredients

  • 1 ½ Pounds heirloom tomatoes
  • 1 Small fennel bulb
  • 1 Jar Calizo Artichokes with Orange, drained
  • 2 T Fresh Orange Juice
  • 1 T cider vinegar
  • 1 t Kosher Salt
  • ½ t Freshly ground pepper
  • Calizo Puttanesca Naturale

Core tomatoes and cut into wedged

•Remove top of the fennel, save some fronds for garnish

•Slice bulb very thinly crosswise with aa sharp knife or mandolin

•Toss tomatoes, fennel, and jar of artichokes into a bowl with olive oil, orange juice, and orange zest, vinegar, salt, and Puttanesca Naturale.

•Mix thoroughly

•Garnish with 2 t of chopped fennel fronds, serve
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