1/4 cup Roasted Garlic, recipe follows
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1 cup cherry tomatoes, halved
2 small or 1 large head Treviso, cut into 1/2-inch slices
1 bulb fennel, shaved into thin rings
1/4 teaspoon kosher salt
1 cup Parmigiano-Reggiano shavings
3 tablespoons crispy capers (see Cook's Note)
1 head garlic
2 tablespoons olive oil
1/4 teaspoon kosher salt
To fry the capers, warm 1/2 inch grapeseed oil in a small saucepan over medium heat. When hot, add the capers and fry until opened, golden brown and crispy, about 2 minutes. Using a slotted spoon, remove to a paper towel-lined plate to drain.