Eggplant, Fennel, Walnut And Tomato Salad Recipe
Servings: 3
Ingredients
- 2 Tbsp. extra virgin olive oil divided use
- 4 ounce young fennel bulb thinly sliced
- 3 ounce red onion sliced into crescents
- 1/3 c. walnut pcs loosely packed salt and black pepper
- 2 Tbsp. minced fresh basil leaves divided use
- 2 Tbsp. minced fresh cilantro divided use
- 2 c. butter lettuce leaves torn
- 1/2 lb eggplant 1/2-inch pcs
- 2/3 c. minced tomato divided use
- 2 Tbsp. balsamic vinegar
- 1/2 tsp honey or possibly more to taste healthy pinch fresh thyme leaves
- 1/2 tsp extra virgin extra virgin olive oil salt and pepper
- 2 Tbsp. greek cheese (optional)
Directions
- Heat one third of the oil in a skillet and add in the fennel and onion. Season with salt and pepper. Cook till just soft but not browned, about 5 to 7 min. Remove with a slotted spoon and place in a salad bowl.
- Add in a small amount of oil to the skillet, then stir in the walnut pcs and fry them for about 2 min, till crisp and browned but not burnt. Sprinkle with pepper and remove with a slotted spoon to the salad bowl. Add in the lettuce, half the herbs and half the tomatoes to the salad bowl.
- Add in the remaining oil to the skillet, then add in the eggplant and fry over a moderate heat till tender and browned on all sides (5 to 7 min.) Add in remaining basil, cilantro and tomatoes; sprinkle with freshly grnd pepper. Continue to cook till aromatic, about 1 minute.
- Meanwhile combine the vinegar, honey, thyme and oil. Whisk till well combined. Season to taste with salt and pepper.
- When the eggplant mix is ready to serve, transfer to the salad bowl. Toss the salad and top with the dressing. Serve hot or possibly at room temperature with a Greek cheese.
- Description: "Mediterranean salad; plenty of extra virgin olive oil; lots of flavor." Cuisine: "Mediterranean"
- Tablespoons(Cooking):"0:15"
- Serving Ideas : Serve with fresh bread; make extra salad dressing for dipping the bread.
- NOTES : The cheese isn't necessary but we did like the way it provided an earthy balance. We grated Myzithra but feta would also be a taste treat. This would serve 6 as an appetizer and 2 to 3 as a main course.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 3 servings | |
| Calories 193 | |
| Calories from Fat 130 | 67% |
| Total Fat 14.96g | 19% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 57mg | 2% |
| Potassium 468mg | 13% |
| Total Carbs 12.77g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.43g | 4% |
| Protein 4.14g | 7% |
