Ingredients with Measurements:
- 2 large fennel bulbs, trimmed and sliced into wedges
- 2 cups cherry tomatoes
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
3. Add the fennel wedges and cherry tomatoes to the mixing bowl and toss to coat.
4. Spread the fennel and tomato mixture out in a single layer on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the fennel is tender and lightly browned.
6. Remove from the oven and let cool for a few minutes.
7. Transfer the roasted fennel and tomatoes to a serving dish.
8. Sprinkle with chopped parsley and crumbled feta cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 15g
- Carbohydrates: 12g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- You can use goat cheese instead of feta cheese.
- You can use red wine vinegar instead of balsamic vinegar.
Variations:
- Add some sliced red onion to the mix before roasting.
- Add some sliced bell peppers to the mix before roasting.
Tips and tricks:
- Make sure to slice the fennel bulbs into even wedges so that they cook evenly.
- Use a good quality olive oil for the best flavor.
- You can serve this salad warm or at room temperature.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat this salad in the microwave or in a skillet over medium heat.
Presentation ideas:
- Serve this salad on a large platter for a beautiful presentation.
Garnishes:
- Garnish with some extra chopped parsley and crumbled feta cheese.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve this salad with some crusty bread or a side of roasted potatoes.
Troubleshooting advice:
- If the fennel is not tender after roasting, you can put it back in the oven for a few more minutes.
Food safety advice:
- Make sure to wash the fennel and tomatoes before using them.
Food history:
- Fennel is a vegetable that has been used in cooking for centuries. It is native to the Mediterranean and has a sweet, anise-like flavor.
Flavor profiles:
- This salad has a sweet and savory flavor from the roasted fennel and tomatoes, with a tangy balsamic vinegar dressing and salty feta cheese.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch or dinner.
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