Fennel Salad with Burst Cherry Tomatoes in Brown Butter

5 from 1 vote

Fennel Salad with Burst Cherry Tomatoes in Brown Butter

This is a beautiful dish both visually and tase-wise. Butter becomes nutty and fragrant when browned and pairs well with the bright and tart tomatoes. Bursting them through a quick broil and then tossing them with browned butter lets the flavors meld and become a vinaigrette that is perfect for thinly sliced vegetables or roast vegetables. Here, I like to use fennel and cook half to develop its sweet anise flavor while leaving the other half raw for the fresh taste and textural crunch. Finally, a garnish of Parmesan adds umami. Try the brown butter tomatoes and Parmesan with roasted broccoli or green beans for another delicious variation.

Course Salad, Side Dish

Cuisine American, Italian

Keyword american, brown butter, Christmas, easy, egg-free, fast, fennel, holiday, italian, nut-free, tomato, vegetarian

Prep Time 10

Cook Time 15

Total Time 30

Servings

Calories 261kcal

Author Jenny Ross

Ingredients

1 pound cherry tomatoes
2 tablespoons avocado oil
1 large fennel bulb or 2 small fennel bulbs, green fronds reserved, bulb trimmed and sliced 1/16-inch thick (I love to use a mandolin for this task as it is easy and makes quick work)
salt and pepper to taste
1/3 cup butter
1/4 cup Parmesan grated, or more to taste

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Instructions

Line a rimmed baking sheet with foil and turn on the oven’s broiler.
Toss the tomatoes with a tablespoon of oil and season with a bit of salt. Spread over half a rimmed baking sheet and set aside. Toss half the shaved fennel with the second tablespoon of oil, season with salt, and spread on the other half of the baking sheet. Broil on high for 10 minutes, or until lightly charred, stirring the fennel half way through.
Meanwhile, brown the butter. Add the butter to a small pan or pot with a light color bottom (this will allow you to see when the butter solids have turned golden). Cook over medium heat until the butter smells nutty and the solids in the butter have turned a golden color, about 5-10 minutes. Remove butter from heat and set aside. Stir the roasted cherry tomatoes and any release liquid into the browned butter.
Transfer the roasted fennel, cooked fennel, fresh fennel fronds, and tomatoes in butter to a serving platter. Toss to combine and then sprinkle with Parmesan, if using.

Notes

Protein:Energy Quotient [calories]: 0.1

Nutrition