Using my Southern Buttermilk Biscuits and freshly ground chicken-apple sausage, served with a poached egg and fennel-tomato salsa on top.
The fennel-tomato salsa was quick in easy. Pulse in a food processor about a cup of grape tomatoes, 1/4 cup each of red onion and fennel, 1 clove garlic, a couple sprigs of fresh parsley and cilantro, 1-2 tsp red wine vinegar, and salt and pepper. Make sure to let it sit for 15-20 minutes before serving so the vinegar mellows out the raw onion and fennel.
No comments:
Post a Comment