Fresh Fennel With Sun-Dried Tomatoes

THIS POST MAY CONTAIN AFFILIATE LINKS. SEE OUR DISCLOSURE FOR MORE INFO.

4 (80%) 25 vote[s]

Looking for a way to use those savory sun-dried tomatoes? Look no further, this Fresh Fennel With Sun-Dried Tomatoes is a simple dish that offers amazing flavor, making it the perfect party appetizer when served with freshly grilled shrimp.

1/2 cup julienne sun-dried tomatoes
2 large bulbs fresh fennel (about 3/4 pound)
2 tablespoons chopped fresh basil leaves
3 tablespoons pitted, chopped Nicoise or Kalamata olives
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Either purchase sun-dried tomatoes that are already re-hydrated and packed in olive oil, or rehydrate the less-expensive still-dry tomatoes in hot water 20 minutes and pat them dry before slicing into thin julienne strips. (Any extras can be stored in your own olive oil.) Cut the fennel bulbs in half. Using a very sharp knife or a vegetable slicer such as a mandolin, cut or shave paper-thin lengthwise slices of fennel into a bowl. Combine all the remaining ingredients with the fennel in the bowl and toss together. Marinate just a few minutes, then serve with Grilled Shrimp.

(Original Source: recipe from The ’21’ Cookbook, Michael Lomonaco, Doubleday © 1995)

THIS POST MAY CONTAIN AFFILIATE LINKS. SEE OUR DISCLOSURE FOR MORE INFO.

About Liss 3983 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

Be the first to comment

Leave a Reply

Your email address will not be published.


*