This salad was one that I did, because the idea of just another boring salad became too much, and as a way of improving the flavour of Green Tomatoes. I used Cherry Tomatoes, Buffalo Mozzarella, and Cheddar Cheese.
One ball of Mozzarella Cheese,
100 Grams of Cheddar Cheese or any that you have or prefer
25o Grams of Green and Red Cherry Tomatoes
1/2 Iceberg Lettuce or use Lollo Rosso, Friseé
2-3 bulbs of Fennel or less/more if preferred
1 Red Bell Pepper
1-1/2 of a Yellow Onion
Dried or fresh Sage/Mixed Herbs
6 Garlic Cloves
Salt to taste
Black Pepper to taste
1 Teaspoon of Sugar
Firstly peel the outer skin of the fennel, and chop away the root. Then chop it sideways, in other words, widthwise of the fennel, and then reserve in a colander. Slice the bell pepper into slivers-but not too thin, after cutting it in half and removing the seeds, and leave in the colander. Wash and chop the Tomatoes in half, and reserve them separately, and do the same with the onion.
. Wash qll vegetables being careful to drain the water. In a bowl, place the vegetablesand sprinkle salt, black pepper,a teaspoon of dried sage, and 6 cloves of garlic uncrushed-Omit if you hate it, but I can assure you roasted garlic has a flavour that is sweeter and more rounded than crushed raw garlic!, teaspoon of sugar, and vegetable oil-This can be any oil you desire to use… Mix together with clean hands, and then place seasoned vegetables,in a baking dish, and set the oven to 180 degrees or equivalent. Leave to roast for 25-30 minutes.
Whilst this is roasting,chop the lettuces, in to shreds or by all means, rip it!! Then cut the cheddar cheese into small thin squares, and rip the mozzarella into small pieces. Place in a bowl, and pour the juice of half a lemon, vegetable oil, oregano, a little salt and black pepper and using a spoon gently mix the ingredients together, and leave to absorb the flavours.Turn the vegetables, after 15 minutes.
The vegtables when fully cooked should have a lovely golden, and caramelised. In a small bowl, place the roasted garlic bulbs and crush with a fork, into a creamy mush and mix into the bowl of marinated cheese. Place some lettuce on the plate, then the warm vegetables, and then scatter the cheese mixture, drizzling the marinade over the salad. And there you have it! Roasted Fennel, Green Tomato and Marinated cheese salad!!! Divertais!