Photo by Farideh Sadeghin
Servings: 4
Prep time: 10 minutes
Total time: 25 minutes30 multi-colored tomatoes, halved
3 tablespoons olive oil
2 tablespoons sherry vinegar
2 teaspoons bronze fennel flowers, finely chopped
1 garlic clove, microplaned
1 small red chili, thinly sliced
kosher salt and freshly ground black pepper, to taste
3 ounces|70 grams manchego, thinly sliced
1-2 heads radicchio, leaves separated (about 6 ounces|185 grams)
1 small head purple lettuce, leaves separated (about 1 ounce|6 grams)
fresh basil leaves
Prep time: 10 minutes
Total time: 25 minutes
Ingredients
3 tablespoons olive oil
2 tablespoons sherry vinegar
2 teaspoons bronze fennel flowers, finely chopped
1 garlic clove, microplaned
1 small red chili, thinly sliced
kosher salt and freshly ground black pepper, to taste
3 ounces|70 grams manchego, thinly sliced
1-2 heads radicchio, leaves separated (about 6 ounces|185 grams)
1 small head purple lettuce, leaves separated (about 1 ounce|6 grams)
fresh basil leaves
Directions
- In a medium bowl, toss the tomatoes with the vinegar, garlic, fennel flowers, chilies, salt, and pepper. Marinate for 15 minutes. Add the manchego and toss to combine.
- Lightly toss the tomatoes and manchego with the radicchio and lettuce leaves, then arrange on a platter. Top with some fresh basil leaves and drizzle with any remaining dressing.