Fennel Caprese Salad with Tomato Jam Toasts
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 696
- Total Fat
- 37
- Saturated Fat
- 17
- Carbohydrates
- 62
- Dietary Fiber
- 7
- Sugar
- 44
- Protein
- 33
- Cholesterol
- 90
- Sodium
- 1501
- Total: 1 hr 25 min
- Prep: 35 min
- Inactive: 10 min
- Cook: 40 min
Ingredients
Tomato Jam:
2 pounds heirloom tomatoes, chopped
1/2 cup sugar
1 teaspoon anise seed
Kosher salt
Salad:
2/3 cup balsamic vinegar
3 tablespoons extra-virgin olive oil
3 tablespoons roughly chopped fennel fronds
2 medium fennel bulbs, quartered, cored and thinly sliced lengthwise
4 bunches watercress (about 12 ounces)
1 pound fresh mozzarella, torn into 1-inch-pieces
1 cup fresh basil leaves, torn
Kosher salt
12 thin slices baguette
Directions
- 1. For the tomato jam, combine the tomatoes, sugar, anise and a pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring and scraping the bottom occasionally, until the mixture reaches a jam-like consistency, about 40 minutes. Cool to room temperature, about 10 minutes.
- 2. For the salad, in a large bowl, stir together 1/4 cup of the tomato jam, the balsamic, 2 tablespoons olive oil and 2 tablespoons fennel fronds. Add the sliced fennel and watercress, toss together with the dressing and season with salt. Transfer the salad to a platter and scatter with the mozzarella.
- 3. Preheat a grill or grill pan to medium-high. Lightly brush the baguette slices with the remaining 1 tablespoon oil and grill until lightly toasted, about 1 minute per side. Transfer to a plate. Spread the toasts with the remaining tomato jam and sprinkle with the remaining 1 tablespoon fennel fronds.