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Ingredients

  • 1 fennel bulb, trimmed and cut into ½-inch slices
  • 3 tablespoons olive oil, divided
  • 1 cup cherry tomatoes
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, chopped
  • 1/2 teaspoon dried thyme
  • 2 cups arugula

Instructions

  1. Steam fennel, covered, about 7 minutes.
  2. Heat 1 tablespoon olive oil in grill pan over medium-high heat. Add fennel, and cook 4 minutes on each side or until charred.
  3. Place tomatoes in small skillet over medium heat. Add vinegar, remaining 2 tablespoons olive oil, garlic and thyme. Bring to a boil.  Reduce heat and cook until tomatoes burst. Mash with a fork or potato masher. (Be careful not to overcook and let liquids evaporate.)
  4. Divide arugula among 4 plates. Top with fennel and spoon hot tomato dressing over the top.
Recipe by Chef Jon Ashton

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The recipe was originally published as Fennel and Arugula Salad with Hot Tomato Dressing on Relish.com

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