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Fresh
Fennel With Sun-Dried Tomatoes
Michael
Lomonaco - New York City
Adapted by StarChefs
Yield:
Serves 4
to 6
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1/2 cup julienned sun-dried tomatoes
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2 large bulbs fresh fennel (about 3/4 pound)
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2 tablespoons chopped fresh basil leaves
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3 tablespoons pitted, chopped Nicoise or Kalamata olives
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1/4 cup extra-virgin olive oil
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1/4 teaspoon salt
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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.
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