Chef Michael Mina

Fresh Fennel With Sun-Dried Tomatoes
Michael Lomonaco - New York City
Adapted by StarChefs

Yield: Serves 4
to 6

  • 1/2 cup julienned sun-dried tomatoes
  • 2 large bulbs fresh fennel (about 3/4 pound)
  • 2 tablespoons chopped fresh basil leaves
  • 3 tablespoons pitted, chopped Nicoise or Kalamata olives
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Either purchase sun-dried tomatoes that are already rehydrated and packed in olive oil, or rehydrate the less-expensive still-dry tomatoes in hot water 20 minutes and pat them dry before slicing into thin julienne strips. (Any extras can be stored in your own olive oil.)

Cut the fennel bulbs in half. Using a very sharp knife or a vegetable slicer such as a mandolin, cut or shave paper-thin lengthwise slices of fennel into a bowl. Combine all the remaining ingredients with the fennel in the bowl and toss together. Marinate just a few minutes, then serve with Grilled Shrimp.