Fennel tomato salad

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Roast Tomatoes, Fennel and Chickpeas with Preserved Lemons and Honey Roast Fennel, Diana Henry, Roast Tomatoes, Roasted Fennel, Preserved Lemons, Nigella Lawson, Roasted Tomatoes, Chickpeas, Fennel

It might seem a hassle to roast the fennel and tomatoes separately, but it does make things easier when you come to assemble this, as each element stays intact and keeps its shape. You can use flat-leaf parsley or mint leaves instead of coriander in the dressing, or extend the dish by adding salad leaves (rocket, watercress or baby spinach) if you like, though then you’ll need to make a bit more dressing. You can make all the elements ahead of time. Serve with saffron couscous, it’s a great…

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Tomato & Fennel Salad with Lemony Tonnato | Market Hall Foods Tonnato Sauce, Tuna Sauce, Blanching Green Beans, Fennel Pollen, Leftover Steak, Recipe Drawing, Fennel Salad, Classic Italian Dishes, Boiled Potatoes

Vitello Tonnato is a traditional Piedmontese dish of thinly sliced roast or boiled veal blanketed with a thick, creamy tuna sauce. The sauce is truly something special—a luscious, silky blend of egg yolks, lemon juice, capers and anchovies emulsfied with olive oil and then blended with oil-packed tuna. The tuna's flavor mellows and provides a subtle, briny backbone without being overly fishy. This recipe is inspired by the classic with a few summery twists. The extra virgin olive oil is…

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