Salads

Baby Fennel with Saladette® Truss Tomatoes, Mushrooms and Herbs

This dish beautifully captures the rustic, rich tastes of the Mediterranean. 

Serves 6-8.
Prep Time: 20 minutes.
Cooking Time: 25 minutes.

Ingredients

• 6 Saladette® truss tomatoes
• 2 zucchini, sliced
• 1 green capsicum, chopped
• 4 baby fennel bulbs
• 5 tbsp extra virgin olive oil
• 1 large clove garlic, minced
• 1/4 tsp dry mixed herbs
• 1/4 tsp fennel seeds
• 1 tsp coarse salt
• 5 large mushrooms, sliced
• 1/4 cup dry red or white wine
• Pepper, to taste
• 2 tbsp fresh basil
• Parmesan, to garnish

Cooking Instructions

• Trim off fennel leaves; reserve.
• Cut off and peel stalks; slice into strips 1/4 inch wide.
• Trim out cores from bases, separate layers, and then cut these into strips.
• Heat 1/4 cup olive oil in fry pan, add fennel and garlic.
• Toss over medium heat for a few minutes.
• Add zucchini, capsicum, herbs, fennel seeds and salt.
• Cover; simmer 5 minutes.
• Uncover and cook until liquid has almost evaporated.
• Add tomatoes, mushrooms, wine, and pepper; stir.
• Simmer for 10 minutes until liquid is nearly evaporated and mushrooms are tender.
• Transfer to a serving dish.
• Add remaining tbsp oil and season to taste.
• Sprinkle with basil, minced fennel leaves and shaved parmesan.