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WITH WARM TOMATO VINAIGRETTE (Parave) Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
Ingredients
Method Slice fennel bulb into paper thin slices. Place in a small bowl of water mixed with lemon juice to prevent discoloring.
For Vinaigrette, heat a small pan over medium heat. Add olive oil and diced tomato seasoning with salt and pepper. Sauté for 3 minutes and add orange juice. Reduce heat down for two minutes. Add the remaining olive oil. You may need to season once again.
Toss mesclun, oranges and red onion together in a large bowl. Drain the fennel and add to salad. Dress with vinaigrette and serve immediately.
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