Warm fennel and cherry tomato salad

Name: Warm fennel and cherry tomato salad
Prep time: 10 min
Cook time: 30 min
Total time: 168 h 40 min
Yield: Serves 4
Ingredients: 100 ml (3¼ fl oz) hazelnut oil; 375 g (12 oz) ripe cherry or baby plum tomatoes; 1 bay leaf; 1 sprig of fresh thyme; 45 g (1½ oz) Pecorino or Parmesan cheese, freshly shaved; 1 sprig of fresh rosemary; 250 ml (8 fl oz) olive oil; 50 ml (1¾ fl oz) sesame oil; 3 large or 4 small fennel bulbs with frondy green tops

Preparation info

Serves
4

Difficulty
Easy
Ready in
169 hr

Appears in

Salads

By Le Cordon Bleu

Published 2001

About

The dressing for this salad is an aromatic herb oil, made a week in advance to allow the flavours to infuse. If making extra, the oil keeps well and is perfect for drizzling over grilled meat and fish.

Ingredients

Aromatic Oil

50 ml (1¾ fl oz) sesame oil
250 ml (8

Gluten-free

Method

Begin by making the aromatic oil at least one week in advance. Place the oils, bay leaf, thyme and rosemary in a pan and heat gently for 5 minutes, without boiling. Season well. Cool, then transfer to a sterilized screwtop bottle or jar and store the oil in the refrigerator for a week, turning the bottle occasionally. After a week, decant the oil into a clean bottle, discar