Roasted Fennel And Tomato Salad With Orange-Thyme Vinaigrette
serves 2-4
When simply roasted, vegetables like fennel and tomatoes make a beautiful composed salad alongside just about any dish. Grilling the vegetables on a skewer or in a grilling basket would work well too.
6 roma tomatoes, quartered
2 medium fennel bulbs, quartered and cored
1 tablespoon sherry vinegar
1 tablespoon orange juice
2 tablespoons olive oil
2 teaspoons chopped fresh thyme
salt and fresh ground black pepper
prep: 10 minutes
total: 40 minutes
two broiling pans
1. Preheat the oven to 500F. Prep the tomatoes and fennel. Arrange them on separate broiling pans (tomatoes on one, fennel on the other) with plenty of space between them. Season them with a sprinkling of salt and pepper, and drizzle them with olive oil.
2. Roast them in the oven until the tomatoes have lost much of their moisture but still hold their shape, 20-30 minutes, and the fennel is tender and brown in spots, 30-40 minutes.
3. Meanwhile, whisk together the vinegar, orange juice, oil and thyme and season with a sprinkling of salt and pepper. Arrange the fennel and tomatoes on a plate, and drizzle with the vinaigrette.
2. Roast them in the oven until the tomatoes have lost much of their moisture but still hold their shape, 20-30 minutes, and the fennel is tender and brown in spots, 30-40 minutes.
3. Meanwhile, whisk together the vinegar, orange juice, oil and thyme and season with a sprinkling of salt and pepper. Arrange the fennel and tomatoes on a plate, and drizzle with the vinaigrette.
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