Fennel and Tomato with Mustard VinaigretteCourse: Dinner
I am a great collector of cookbooks and of food magazines. I have subscribed to Food and Wine for nearly 30 years. I came across this recipe and fell in love. First off I love tomatoes and I love fennel. I cook with fennel year round. It is so versatile. You can chop it up and put it in a salad or tuna salad to give a better crunch the celery. I even use it in egg salad sandwiches. Fennel is great added to soups, roasted, grilled, braised and more. The flavor both when eaten raw or cooked is delicious. It is a very healthy vegetables. I have made this many times and usually stick to the recipe but sometimes I add in different vegetables like leeks or shallots. Also different tomatoes add to the flavor and if they are very sweet, I will just use some extra virgin olive oil and a finish with some aged balsamic. Sometimes I am not wanting the vinaigrette.
2 Tablespoons Dijon Mustard
2 Tablespoons red wine vinegar
1/2 cup extra virgin olive oil
6 Tablespoons olive oil
Salt and fresh ground pepper
4 large tomatoes, Roma if available
3 fennel bulbs, trimmed and sliced about 1/2 thick
Tarragon leaves for garnish
Sliced Multigrain Bread for serving
- In a small jar, add mustard and vinegar. Shake well. Add in the extra virgin olive oil and shake well. Season to taste with salt and pepper.
- Heat a large cast iron pan. Brush tomatoes and fennel with olive oil and season with salt and pepper. Working in batches, cook tomatoes cut side down until lightly charred, about 3 minutes per side. Remove to a platter. Add the fennel and turn once to lightly char and caramelized the sides. Serve on a platter with the vinaigrette and a sprinkle of tarragon.
- Serve as a side dish with meats or fish or serve as a vegetarian meal on hearty bread or polenta.