Muscat Daily - - FEATURES -

Sar­dinia in­spired this Mediter­ranean-style dish fea­tur­ing the clas­sic flavours of fen­nel, orange zest and olives. A se­lec­tion of green heir­loom toma­toes was used for this salad, but it tastes just as good with other va­ri­eties. Be sure not to use un­ripe green toma­toes, though, which are best for fry­ing or pick­ling.

IN­GRE­DI­ENTS: Thinly sliced red onion 1/2 cup

Grated orange zest, 1/ 2tsp

Fresh orange juice 2tbsp

Cham­pagne vine­gar 2 tbsp

Ex­tra-vir­gin olive oil, plus more for driz­zling 1/4 cup

Kosher salt and freshly ground pep­per

Small to medium green heir­loom toma­toes, such as green ze­bra and green grape, cored and cut into wedges 21/ 4lbs

Fen­nel, halved and thinly sliced length­wise (11/ 2 cups), fronds re­served for serv­ing 1

Mild green olives, such as Castel­ve­trano, smashed and pit­ted 1/2 cup Coarsely chopped flat-leaf pars­ley leaves 1tbsp Sliced rus­tic bread, such as pan Pugliese

Gar­lic, halved 1 clove Tuna in oil 5oz Flaky sea salt, such as Mal­don, for serv­ing METHOD

1. Place onion in a small bowl of ice wa­ter. Let stand ten min­utes, then drain and pat dry. Mean­while, whisk to­gether orange zest, juice and vine­gar. Whisk in olive oil un­til emul­si­fied. Sea­son with 1tsp kosher

salt and 1/4 tsp pep­per.

2. In a large bowl, toss toma­toes, sliced fen­nel, olives and drained onions with vinai­grette. Let stand at least 15 min­utes and up to two hours.

3. When ready to serve, fold in chopped pars­ley. Sea­son with kosher salt and pep­per. With a slot­ted spoon, trans­fer salad to a serv­ing plate or bowl. Spoon some of juices from bot­tom of bowl over top. Pour re­main­ing juices into a small serv­ing bowl or pitcher.

4. Toast bread, then driz­zle with oil and rub with gar­lic. Break up tuna into large flakes and scat­ter over top of salad. Sprin­kle with flaky salt, pep­per and fen­nel fronds. Serve salad with ex­tra tomato juice and bread.

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