In this take on the traditional Tuscan salad featuring "stale" bread, onions are substituted for caramelized fennel, providing a mint-earthy sweetness. Try to use bakery made bread, and a variety that toasts well. This dish works best when fresh summer tomatoes and basil are plentiful. Pair this with your favorite white fish or calamari.
Ingredients (serves 2)
Rustic bread- 2 slices - Either fresh, or old and crunchy
2 fennel bulbs - sliced 1/8 inch thick
1 Large tomato - chopped into 1 inch cubes.
Goat cheese - 2 oz (substitute ricotta, fresh mozzarella)
Basil- fresh- chopped - 2 handfuls
Aged Balsamic -3 Tbsp
Olive Oil
Salt
Black Pepper
Dried Oregano
Optional
Garlic - fresh
Capers/ Olives
Anchovies
Onions
Sun dried tomatoes
Steps
Prepare the fennel by scrubbing the outside thoroughly (or discarding) chopping off the stems , then slicing 1/8 inch think slices along the top edge, leaving the bottom bulb/core intact. Discard any green cores towards the center. Add the fennel to a mixing bowl, and dress with 1 Tbsp of Aged Balsamic, 1 Tbsp of Olive oil, salt, black pepper and a dash of dried oregano. Marinade for at least 30mins at room temp and up to 8hrs in the fridge.
If grilling fresh bread, drizzle olive oil and oregano on each side of the bread, and grill or broil until toasted/browned. (rub with garlic clove: optional) If using already crunchy bread, just chop into 1/2 inch cubes and toss in olive oil, salt and oregano.
The fennel can either be grilled (in a veggie grill tray ) or broiled (top rack, med heat) in the oven. Cook until they start to caramelize, and flip if broiling. Remove and set aside and allow to cool for 10 minutes.
In a bowl, combine the fennel, chopped tomato, goat cheese, basil, and drizzle in 1 Tbsp of balsamic and 1 Tbsp of olive oil. Toss and add salt, black pepper to taste. Let sit for at least 10mins to allow the bread to soak up some of the liquid. Add goat cheese on top and serve.
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