Roasted fennel with a mustardy balsamic

From Justine Cooks by Justine Doiron

This dressing is very quick and tasty.  I used it for many other roasted vegetables as well, and in fact forgot to include the fennel the most recent time I prepared it. I’m going to try to use the greens for a pesto.  Last night I served Salmon on a platter, over farro, rimmed with all the roasted veggies (minus the fennel!).

INGREDIENTS:

2 large fennel bulbs, stalks and fronds removed, cut into chunks. 

EVOO

Kosher salt

1 Tbsp smooth Dijon mustard

1 Tbsp whole grain mustard

1 Tbsp honey

2 Tbsp balsamic vinegar

Freshly ground black pepper

DIRECTIONS:

1) Preheat to 425 (I used 375), middle rack

2) Add the fennel to a sheet pan, drizzle with 2 Tbsp on OO and season with a few big pinches of salt.  Mix to coat and spread out the fennel, giving plenty of room.

3) Roast until deeply brown and charred on the edges, 25-30 minutes.

4) While the fennel is roasting, in a medium bowl, whisk together both mustards, the honey, and vinegar.  Whisking constantly, slowly pour in 1/4 cup OO to make a creamy dressing.  Taste and season with salt and pepper as needed.

5) When the fennel is out of the oven, transfer it to a serving dish and spoon over the dressing.  Garnish with the fronds and additional cracks of black pepper.  

Tamari Heirloom Tomatoes

 From Justine Cooks by Justine Douron

This garlic-ginger-tamari combo is very good.  I had never ‘crisped up’ scallions before, but it worked out well.  The dressing was very good and easy and could be used on other salads.

INGREDIENTS:

2 scallions

1/4 cup sliced almonds

3 garlic cloves, grated

1 Tbsp fresh grated ginger

2 Thai red chilies, seeded and finely chopped

2 Tbsp tamari

1 Tbsp rice vinegar

1 Tbsp honey

2 tsp toasted sesame oil

3 medium heirloom tomatoes

2 tsp chili crisp for serving (optional)

DIRECTIONS:

1) in a small bowl, prepare an ice bath.  Thinly slice the scallions on an angle, then transfer them to the ice bath to crisp up.

2) Set a pan over medium heat and toast the almonds until golden and fragrant, 4-5 minutes.  Remove them from the pan and set aside to cool

3) In a large bowl, combine the garlic, ginger, chilies, tamari, vinegar, honey and sesame oil.  Whisk to combine and let sit for 5-10 minutes to let the flavors meld into one another.

4) Cut the tomatoes into big, juicy wedges.  Add them to the bowl and gently mix to coat them in the sauce. Drain and dry the scallions before adding them, along with the toasted almonds.

5) Mix everything together and transfer to a serving plate.  If a little extra heat is desired, dot with chili crisp.