Roast Fennel And Olive Salad

Recipe Ingredients

4		Baby fennel bulbs - quartered
2		Red onions - cut eight pieces
4		Roma (plum) tomatoes - halved
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Oregano leaves
		Beet leaves or salad greens
1 cup	237ml	Ligurian or small olives
		Dressing
3 tablespoons	45ml	Apple cider vinegar
2 teaspoons	10ml	Dijon mustard
2 tablespoons	30ml	Olive oil
1		Garlic clove - crushed

Recipe Instructions

Preheat oven to 400 degrees.

Place fennel, onions, and tomatoes in a baking dish. Heat oil in a small saucepan over low heat. Add oregano to pan and heat for 3 minutes. Pour oil over vegetables and bake for 30 minutes.

To make dressing, whisk together vinegar, mustard, oil, and garlic.

To serve, place vegetables on a bed of baby beet or salad greens on serving plates. Sprinkle salad with olives and dressing.

This recipe yields 4 servings.

Source:
Cookbook Digest, Nov/Dec, 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.