Executive Chef Walter Pisano
Tulio Ristorante, Seattle
Yield: Serves 4
- 4 cups rustic day-old bread (diced small)
- ¼ cup white balsamic vinegar
- ½ red onion (diced small)
- ¼ cup fennel 2 cups baby ripe tomatoes (½ washed)
- 1/8 cup fresh sweet basil leaves (washed)
- 2 cups fresh arugula (washed)
- ¾ cup virgin olive oil
- Seasalt to taste
- Fresh black pepper to taste
1. Place the bread in a large mixing bowl, drizzle with vinegar and toss. Set aside.
2. Peel the red onion and dice it into small pieces.
3. For the fennel, peel away the harder layer first and second layer then cut lengthwise into quarters.
4. To slice the fennel, hold the quartered fennel bulbs lengthwise and run them across a mandolin on a very thin setting (or slice super thin with a sharp knife). Place the sliced fennel into water for holding.
To assemble the salad:
1. Drain all the water from the fennel. Using the same mixing bowl with the seasoned bread, add the fennel, tomatoes, red onions, basil leaves, arugula leaves and virgin olive oil; and season with salt and fresh black pepper.
2. Taste and adjust seasoning before serving. Place on individual plates or serve on a large serving platter.
2. Peel the red onion and dice it into small pieces.
3. For the fennel, peel away the harder layer first and second layer then cut lengthwise into quarters.
4. To slice the fennel, hold the quartered fennel bulbs lengthwise and run them across a mandolin on a very thin setting (or slice super thin with a sharp knife). Place the sliced fennel into water for holding.
To assemble the salad:
1. Drain all the water from the fennel. Using the same mixing bowl with the seasoned bread, add the fennel, tomatoes, red onions, basil leaves, arugula leaves and virgin olive oil; and season with salt and fresh black pepper.
2. Taste and adjust seasoning before serving. Place on individual plates or serve on a large serving platter.
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