You’ll love this mixed salad with a twist, featuring fennel and tomato. With preserved lemon and black olives, it has an oriental touch that warms the heart.
- 2 fennel bulbs
- 400 g cherry tomatoes
- 4 cebettes (spring onion)
- 1 tablespoon lemon confit with salt (Moroccan grocery store)
- 2 tablespoons old wine vinegar
- 16 black olives, pitted
- 1 clove of pink garlic
- 1 tablespoon chopped parsley
- 1 teaspoon of thyme flower
- 2 tablespoons of olive oil
- 1 pinch of salt,
- 1 pinch of pepper,
- 1 tablespoon powdered sugar
Prepare the candied tomatoes Cut 200 g of tomatoes in half, spread on a baking sheet (sliced side up), sprinkle with olive oil, salt, pepper, sugar, put the thyme flower
Cook in the oven for 2 hours at 100° C
Cut the fennel into quarters and cook it in a frying pan with 20 cl of water, the spring onions, the chopped garlic, salt and pepper. After cooking and evaporating the water, let it cool down
Before serving, mix all the cooled elements with the oven-preserved tomatoes (also cool), the fresh tomatoes (cut in half), the olive oil, the olives, the preserved lemon, the parsley, the vinegar.
Source: Azura press kit
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