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Receta Roast Fennel And Olive Salad
by Global Cookbook

Roast Fennel And Olive Salad
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  Raciónes: 4

Ingredientes

  • 4 x baby fennel bulbs quartered
  • 2 x red onions cut eight pcs
  • 4 x Roma (plum) tomatoes halved
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. oregano leaves
  •     Beet leaves or possibly salad greens
  • 1 c. Ligurian or possibly small olives
  • 3 Tbsp. apple cider vinegar
  • 2 tsp Dijon mustard
  • 2 Tbsp. extra virgin olive oil
  • 1 x garlic clove crushed

Direcciones

  1. Preheat oven to 400 degrees.
  2. Place fennel, onions, and tomatoes in a baking dish. Heat oil in a small saucepan over low heat. Add in oregano to pan and heat for 3 min. Pour oil over vegetables and bake for 30 min.
  3. To make dressing, whisk together vinegar, mustard, oil, and garlic.
  4. To serve, place vegetables on a bed of baby beet or possibly salad greens on serving plates. Sprinkle salad with olives and dressing.
  5. This recipe yields 4 servings.