Serves:6 to 8
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
½ cup plus 6 tablespoons good green olive oil
Salt and freshly group pepper to taste
6 to 8 medium firm meaty tomatoes, plums or several of the smaller heirlooms varieties work
3 medium bulbs of fennel, fronds removed and reserved
To Pan Braise:
NOTE: The core of the fennel bulb remains intact through both cooking processes. It serves to keep the bulb together while cooking, but it should be cut away on the plate, as it is too tough to eat.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.