Fennel, Green Grape and Melon Salsa

Goes with: seafood, fish, pork and chicken; or serve with prosciutto and mozzarella for a light meal.

Recipe by Claire Aldous

Photography by Aaron McLean

From issue #34

Sept. 7, 2015

ingredients

Salsa
1 small fennel bulb, diced with fronds reserved
½ ...

Dressing: Finely chop 2 tablespoons of the fennel fronds. Put the remaining ingredients in a bowl, add the fennel and whisk together. Season.

Combine the salsa ingredients in a bowl and toss with the dressing. Makes about 2 cups

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