Sunday, April 19, 2009
Fennel and Tomato Salad with Salsa Verde
I needed a new salad for a BBQ last Friday and this is what I came up with. I was very pleased with the result, especially as it was really a case of just using up some odds and ends in the fridge!
You will need:
1 bulb fennel, including the feathery bits.
6 plum tomatoes
1 red pepper
1 orange or 1 yellow pepper
And then you need to:
Slice the fennel thinly and fry gently with a little olive oil until it has browned just a little. Transfer to a glass bowl.
Roast the two peppers until the skin is blackened. Skin and remove seeds and pith etc. Slice in thin-ish strips and place into same bowl as the fennel.
Stir in two tbsp salsa verde to the fennel and pepper and check the seasoning.
Slice the tomatoes and lay on a platter in a neat pattern, slightly overlapping each other.
Spoon the fennel, pepper, salsa verde mixture on top of the tomatoes and serve.