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Receta Eggplant, Fennel, Walnut And Tomato Salad
by Global Cookbook

Eggplant, Fennel, Walnut And Tomato Salad
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  Raciónes: 3

Ingredientes

  • 2 Tbsp. extra virgin olive oil divided use
  • 4 ounce young fennel bulb thinly sliced
  • 3 ounce red onion sliced into crescents
  • 1/3 c. walnut pcs loosely packed salt and black pepper
  • 2 Tbsp. minced fresh basil leaves divided use
  • 2 Tbsp. minced fresh cilantro divided use
  • 2 c. butter lettuce leaves torn
  • 1/2 lb eggplant 1/2-inch pcs
  • 2/3 c. minced tomato divided use
  • 2 Tbsp. balsamic vinegar
  • 1/2 tsp honey or possibly more to taste healthy pinch fresh thyme leaves
  • 1/2 tsp extra virgin extra virgin olive oil salt and pepper
  • 2 Tbsp. greek cheese (optional)

Direcciones

  1. Heat one third of the oil in a skillet and add in the fennel and onion. Season with salt and pepper. Cook till just soft but not browned, about 5 to 7 min. Remove with a slotted spoon and place in a salad bowl.
  2. Add in a small amount of oil to the skillet, then stir in the walnut pcs and fry them for about 2 min, till crisp and browned but not burnt. Sprinkle with pepper and remove with a slotted spoon to the salad bowl. Add in the lettuce, half the herbs and half the tomatoes to the salad bowl.
  3. Add in the remaining oil to the skillet, then add in the eggplant and fry over a moderate heat till tender and browned on all sides (5 to 7 min.) Add in remaining basil, cilantro and tomatoes; sprinkle with freshly grnd pepper. Continue to cook till aromatic, about 1 minute.
  4. Meanwhile combine the vinegar, honey, thyme and oil. Whisk till well combined. Season to taste with salt and pepper.
  5. When the eggplant mix is ready to serve, transfer to the salad bowl. Toss the salad and top with the dressing. Serve hot or possibly at room temperature with a Greek cheese.
  6. Description: "Mediterranean salad; plenty of extra virgin olive oil; lots of flavor." Cuisine: "Mediterranean"
  7. Tablespoons(Cooking):"0:15"
  8. Serving Ideas : Serve with fresh bread; make extra salad dressing for dipping the bread.
  9. NOTES : The cheese isn't necessary but we did like the way it provided an earthy balance. We grated Myzithra but feta would also be a taste treat. This would serve 6 as an appetizer and 2 to 3 as a main course.