A unique side dish
This traditional Spanish dish combines the sweet flavor of fennel paired with the tangy acidity from fresh tomatoes serves as a unique and robust side dish. I usually use this as a side for fatty white fish, pork and chicken. It goes great with flavors like lemon, asparagus, and Italian dressing.
Ingredients
- 2 fennel bulbs, medium sliced
- 5 tomatoes, thickly sliced
- 2 tsp coarse salt
- 1 tsp black pepper
- 1/4 cup olive oil
- grill ( or saute pan)
- chef knife
- serving dish
- 2 bowls
- cutting board
- fork or tongs
Preparation
- Rinse tomatoes and fennel bulbs. Slice tomato thickly and medium slice on the fennel. Save fennel fronds for garnish
- Turn on heat to medium on either your sauté pan.
- Saute fennel and season with salt and pepper.
- Cook for about 8 minutes.
- Once fork tender remove and up the heat-hard sear the tomato.
- Cook long enough to so that it becomes a little juicy and their is color on the tomato.
- Put on top of fennel
- Use fennel leaves as garnish and serve!