Fresh Azura Gourmet Fennel Salad with Candied Tomato
- 4 guests
- 10 mins
Step 1 : Cut 200G of tomatoes in half; spread them on the oven plate (sliced side up)
Step 2 : Sprinkle with olive oil, salt, pepper, sweeten slightly and put the thyme flower
Step 3 : Bake for 2 hours at 100 ° C and allow to cool
Step 4 : Prune the fennel and cook in a pan with 20cl water, the cebettes, chopped garlic, salt and pepper. After evaporation of the broth let cool also
Step 5 : Before serving, combine all the elements with the baked tomatoes, the fresh tomatoes, the olive oil, the olives, the lemon confit, the parsley, the vinegar.