Preparation

• In a small bowl combine the lemon juice, shallots, a pinch of salt and pepper.
• Whisk in the olive oil in a steady stream until it is incorporated well and emulsified.
• Cut the stalks of the fennel bulbs. Slice off the tough bottom end and remove any tough or discolored layers.
• Slice each bulb in half lengthwise and then slice the fennel as thin as you can.
• Put the slices in a bowl with room enough to toss them.
• Stem the tomatoes and cut them into wedges (I remove the seeds).
• Place them in the same bowl as the fennel and add the basil.
• Toss with enough of the vinaigrette to coat them well. Season with salt and pepper to taste.