Servings 4 Servings
- 1 fennel with tops
- 1/2 red onion
- 2 corn kernels shaved off
- 2 cups cherry tomatoes cut in half
- 1 cup parsley leaves
- 2 tablespoons unseasoned brown rice vinegar
- Cut off the tops of the fennel and save the center section. These are the softest of the fennel tops. Using a mandoline, shave the fennel bulb and the red onion into a mixing bowl. Add the corn kernels, cherry tomatoes, parsley, and vinegar. Tear the fennel tops into shorter sections and add them to the bowl. Mix all ingredients thoroughly. Serve cold.