Rosemary & Fennel Salsa
A perfect accompaniment for lamb and beef
1 whole head of garlic
¼ cup fresh Rosemary leaves (chopped very finely)
2 medium fennel bulbs, thinly sliced
1 tbsp. Juno Rosemary infused olive oil
¼ tsp. salt
¼ tsp. freshly ground pepper
¼ tsp. lemon zest
3 tbsp. fresh lemon juice
¼ tsp. fresh rosemary (minced)
- Preheat oven to 200 degrees.
- Remove the papery skin from the garlic and place with fennel on a baking tray. Brush fennel and garlic with a little Juno Rosemary infused olive oil; sprinkle with salt and black pepper and bake for 25 minutes until fennel is lightly browned.
- Remove from oven and cool slightly. Squeeze out the garlic pulp into a food processor, add the fennel, rosemary, lemon zest and Juno Rosemary infused olive oil. Blend until chunky. Put salsa into a bowl. Serve warm or chilled.