Tuesday, March 8, 2011

Roasted Tomato and Fennel Salad

This is the first in a series of recipes all made for my housemate's Spanish fiesta birthday dinner back in January. Unfortunately the photos aren't wonderful, but they're all I have!

  • 2 large fennel bulbs with fronds attached
  • 3/4 cup olive oil
  • 2 pints cherry tomatoes
  • Pinch of oregano (fresh or dried)
  • 3 garlic cloves, thinly sliced
  • 1 can cannellini beans

  1. Preheat oven to 200 Celcius.
  2. Chop enough fennel fronds to measure 1/2 cup and set aside.
  3. Trim fennel bulbs and cut in half vertically, then into 1/2 inch wide wedges.
  4. Heat oil in a large saucepan until very hot then add fennel wedges and sprinkle with a little salt.
  5. Cook until fennel begins to brown and soften, stirring occasionally; about 10-12 minutes.
  6. Add tomatoes, oregano, garlic and stir.
  7. Transfer to an ovenproof dish and put in the over for about 30 minutes, or until fennel and tomatoes are soft, stirring occasionally.
  8. Mix in cannellini beans and chopped fennel fronds, then bake for another 5 minutes to heat through.
  9. Serve warm or room temperature.
Adapted from Epicurious iPhone App (credited to Bon Appetit, August 2010)

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