Pan Braised/Grilled Fennel

GRILLED FENNEL AND TOMATOES

​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
 

1. In a sealable jar, mix the mustard, vinegar and ½ cup of oil with salt and pepper.  Seal the jar, shake vigorously and set aside.
2. Place the remaining oil in a small bowl.  Add salt and pepper and blend well.
3. Cut the tomatoes in half.  If using plum tomatoes, make the cut lengthwise.  If using a round tomato, simply cut them in half horizontally.
4. Cut the fennel bulbs lengthwise through the middle, leaving the core intact.
5. Brush each fennel half and the cut side of each tomato with the seasoned olive oil.

 
To Pan Braise:

1. Heat a tiny bit of the seasoned oil in a large sauté pan over medium heat.  When the pan is hot, place each tomato half cut side down in the pan.  When lightly charred, remove the tomatoes to a plate.
2. Adding a tiny bit more of the seasoned oil to the heated pan, repeat the tomato process with the fennel, turning to char all possible sides.
3. Place both vegetable on a serving dish, drizzle with the mustard dressing and garnish with a few of the fennel ferns.

 
To Grill:

1. Pre heat the grill to medium low.
2. Place the fennel pieces on the grill and cook for approximately 3 to 5 minutes per side. 
3. About half way through the grilling of the fennel, place each tomato half, cut side down, on the grill.  Watch the tomatoes carefully and the amount of juice they contain will impact the grilling time.
4. Place both vegetable on a serving dish, drizzle with the mustard dressing and garnish with a few of the fennel ferns.

 
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.