At the Union Square farmer’s market today, the abundance was incredible as spring approaches. There was a light drizzle here in New York, and it seemed like the scent of the market was intensified, bringing out the earthy and fresh aromas of all the produce. While browsing through the various vendors, I came across seasonal produce like brussels sprouts and golden beets I also came across a new farm named Windfall Farms from Montgomery, NY. They had the most beautiful array of microgreens and leafy greens I had ever seen. The vibrant colors and delicate textures of their produce were truly captivating.

Inspired by the bounty of the market and the refreshing feel of the spring rain, I decided to create a fun and delicious spring-inspired tartine. The combination of caramelized fennel, leeks, watermelon radishes, and shallots, all beautifully enhanced with a drizzle of extra virgin olive oil and a sprinkle of salt, formed the perfect base. To this, I added a generous handful of those stunning microgreens from Windfall Farms, adding a fresh, crisp element that balanced the richness of the caramelized vegetables.

caramelized fennel with micro greens Tartine , NYC vegan,

I strolled over to Ole & Steen, a well-known Danish bakery that is well known for its delicious pastries. I couldn’t help but purchase a beautiful loaf of their freshly baked sourdough bread when I was there. I must now make a small confession! Because bread usually results in a rash on one side of my face and severe bloating, I try to avoid eating it on a daily basis. I’ve since learnt to pay attention to my body and only occasionally eat gluten. It works great for me that I can occasionally consume gluten without experiencing any serious problems. Who doesn’t enjoy treating themselves to a slice of pizza or some delectable bread now and then? It all comes down to finding balance and occasionally indulging in my favorite meals.

After returning home, I made a tartine that I can confidently claim is the best I’ve had in a while. Just so you know, making tartines is something I really enjoy. Not only are they easy to prepare, but the possibilities for combinations are virtually endless. You can create a wide range of flavor profiles, from sweet to savory to spicy, offering endless culinary creativity. In fact, that statement applies to any kind of food, but tartines hold a special place in my heart. In fact, the beautiful watermelon radishes in this recipe gave me inspiration to make a radish Crostini. Perhaps it would be on the sweeter side with maybe some maple syrup, caramelized onion and feta cheese topped with fresh parsley! Will have to recipe archive for now in my memory!

Using fresh, in-season ingredients, this tartine is a beautiful way to welcome the approach of early spring. It’s the ideal dish for brunch, lunch, or even a light dinner with some greens salad because of the way the flavors and textures blend together. As much as I enjoyed preparing and eating this, I hope you do too! If you're a fan or radishes, check out more radish recipes here for a terrific radish salad.

If you make this Caramelized and Walnut Tartine, please let us know by leaving a rating below!

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Author: Victoria Kaputskaya

Caramelized Fennel And Walnut Tartine

Savor a delectable spring tartine that strikes the perfect balance of flavors. Do your taste buds a favor, you'll crave more than a single bite, trust me!

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Ingredients

1 medium fennel bulb, shaved, save fronds
1 small leek, half moon
1 medium shallot or small yellow onion, small dice or small pieces
1 small daikon radish, julienne
1 small watermelon or black radish, julienne or smaller pieces
Extra virgin olive oil
Salt to taste
Walnuts, handful
1 piece, sourdough bread
1 medium, lemon and lemon zest
Microgreens, handful
Maldon salt or sea salt
Black pepper
Sunflower seeds, pumpkin seeds, or pine nuts

Instructions

Place the saucepan over high heat then lower to medium-low flame. Start by adding olive oil, then incorporate the fennel, leeks, shallot, and season with salt. Give it a good stir with a wooden spoon or spatula.
Lower the flame and let the vegetables cook slowly to caramelize.
Next, heat the cast iron pan over a medium flame. Once the pan is hot enough, coat the bread with olive oil and let it turn golden for a few minutes. Flip it over until the other side is golden.
Once the veg is cooked, place in a bowl to cool. In a mixing bowl, add microgreens, olive oil, lemon juice, kosher salt to taste and mix it.
After cooking the vegetables, transfer them to a bowl and allow them to cool. Rough chop walnuts and mix together with the vegetables.
Mix together microgreens, olive oil, lemon juice, and salt in a mixing bowl.
Coat your bread with the fennel spread, add radish, and top with microgreens. Add some fennel fronds to your tartine and sprinkle some maldon salt. Enjoy!

Toast Bread

Next, heat the cast iron pan over a medium heat flame. Once the pan is hot enough, coat the bread with olive oil and let it turn golden brown for a few minutes. Flip it over until the other side is golden brown.
Coat your sourdough toasts with the fennel spread, add watermelon radishes, and top with microgreens or fresh herbs.

Notes

Add some fennel fronds to your tartine or any fresh herbs and sprinkle some Maldon salt. You can also use sesame seeds or dried red pepper flakes more some heat.