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Ingredients
1 fennel bulb, trimmed and cut into ½-inch slices
3 tablespoons olive oil, divided
1 cup cherry tomatoes
¼ cup balsamic vinegar
2 garlic cloves, chopped
1/2 teaspoon dried thyme
2 cups arugula
Instructions
3 tablespoons olive oil, divided
1 cup cherry tomatoes
¼ cup balsamic vinegar
2 garlic cloves, chopped
1/2 teaspoon dried thyme
2 cups arugula
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. Serves 4.
Recipe by Relish Chef Jon Ashton, "Salad Spinner," Nov. 2009.
Nutritional Information
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. Serves 4.
Recipe by Relish Chef Jon Ashton, "Salad Spinner," Nov. 2009.
Per serving: 100 calories, 8g fat, 0mg chol., 1g prot., 7g carbs., 2g fiber, 40mg sodium
