Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Kale Salad - Love it!
1 or more bunches of kale (for a party, 2-3 large bunches is good)
Olive oil
Fresh lemon juice from at least 1/2 a lemon (or bottled)
salt & freshly ground pepper
Chopped nuts (1/4 to 1 c.)
Dried cranberries and raisins (or either one) (1/4 to 1 c.)
Gorgonzola cheese (1/4 to 1 c.) (or blue cheese, or cheddar in a pinch)
Aim to have enough cheese, nuts, and dried fruit to be part of most bites of the salad
1) Quick Kale Prep (5 min.)
Wash enough kale to over-fill your salad bowl.
Strip the leaves off the stems by holding the stem in one hand, and using the fingers and thumb of your other hand, slide your second hand "up" the kale stem to pull off the leaf.
Wash by putting in a large bowl of water, swishing around, and lifting out.
If it's still sandy, repeat.
Spin dry or wrap in dishtowel to remove most of the water on the leaves.
Stack several leaves of kale on top of each other and cut both lengthwise and crosswise to make confetti-size pieces. (about 1/2" square).
Put into your salad bowl (they'll take up much less room now.
2) Massage the Kale (1 min.)
Sprinkle on olive oil and massage it into the kale with your hands.
As you do, the kale will "wilt" a bit and soften up - a good thing!
3) Complete the Dressing (1 min.):
Sprinkle on lemon juice, salt and freshly ground pepper.
Toss it with the kale, or massage it all together one more time
4) Add in the Special Toppings (2 min):
Crumbled gorgonzola cheese (you can choose another cheese if you prefer).
Mixed dried cranberries & raisins (or some other dried fruit)
Chopped walnuts (or pistachios or some other nuts)
5) Toss it all together (1 min)
Serve (or chill for later)
and get ready for the ooohs and aahhs!
Even those who insist they "hate" kale, are taken by surprise and love this salad!
And it's so very easy to make. After you assemble your ingredients, you can make this in just 10 min.
Submitted by Patti Andrews
Morrocan Orange-Walnut Salad
Serves 4-6 (Note: this takes some time to prep., but it is delicious!)
6 Large Oranges
1 cup thinly sliced radishes
1 Tbs. honey (optional)
3 Tbs. extra-virgin olive oil
½ tsp. cinnamon salt to taste
1 lb. mixed salad greens, cleaned dried and chilled
½ cup thinly sliced red onion
freshly ground black pepper
1 cup toasted walnut halves,
(or chopped toasted walnuts)
At least one hour ahead: Peel and section the oranges using a serrated knife. First cut off the polar ends of the peel, then slice the peel off the sides. Cut in one side of the membrane and out the other using a gentle sawing motion, releasing each orange section into a bowl. Squeeze all excess juice from the remaining membrane into the bowl, and pick out the seeds if necessary. Discard the membrane. Drizzle honey if desired, and sprinkle cinnamon over the orange slices. Cover the bowl and let it stand at room temp. at least one hour.
Shortly before serving, toss the greens in a large bowl with the onion, radishes and olive oil. Season with salt and pepper. Just before serving, add the oranges with all their liquid, and toss well. Served topped with walnuts.
Submitted by Cheryl Rowell, from Mollie Katzen’s The Enchanted Broccoli Forest
6 Large Oranges
1 cup thinly sliced radishes
1 Tbs. honey (optional)
3 Tbs. extra-virgin olive oil
½ tsp. cinnamon salt to taste
1 lb. mixed salad greens, cleaned dried and chilled
½ cup thinly sliced red onion
freshly ground black pepper
1 cup toasted walnut halves,
(or chopped toasted walnuts)
At least one hour ahead: Peel and section the oranges using a serrated knife. First cut off the polar ends of the peel, then slice the peel off the sides. Cut in one side of the membrane and out the other using a gentle sawing motion, releasing each orange section into a bowl. Squeeze all excess juice from the remaining membrane into the bowl, and pick out the seeds if necessary. Discard the membrane. Drizzle honey if desired, and sprinkle cinnamon over the orange slices. Cover the bowl and let it stand at room temp. at least one hour.
Shortly before serving, toss the greens in a large bowl with the onion, radishes and olive oil. Season with salt and pepper. Just before serving, add the oranges with all their liquid, and toss well. Served topped with walnuts.
Submitted by Cheryl Rowell, from Mollie Katzen’s The Enchanted Broccoli Forest
Authentic Ceasar Salad
salad:
1 large head romaine lettuce, chopped
1 coddled egg (boil 2-3 minutes)
1/4 c. shredded parmesean cheese
3-4 anchovies,
chopped black pepper to taste
dressing:
1/3 c. olive oil
1 tsp. worchester sauce
1/2 tsp salt
1/4 tsp. dry mustard
juice of 1 lemon
1 clove minced garlic
Preparation:
Combine all, top with dressing, top with homemade croutons to make it extra special!
"Here is an amazing recipe for the great romaine lettuce from Willow Pond Farm."
Submitted by Jena Bulger
1 large head romaine lettuce, chopped
1 coddled egg (boil 2-3 minutes)
1/4 c. shredded parmesean cheese
3-4 anchovies,
chopped black pepper to taste
dressing:
1/3 c. olive oil
1 tsp. worchester sauce
1/2 tsp salt
1/4 tsp. dry mustard
juice of 1 lemon
1 clove minced garlic
Preparation:
Combine all, top with dressing, top with homemade croutons to make it extra special!
"Here is an amazing recipe for the great romaine lettuce from Willow Pond Farm."
Submitted by Jena Bulger
Arugula Salad
7 cups trimmed arugula (about 5 ounces)
Dressing:
1/4 cup thinly sliced shallots
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 tablespoon water
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Topping:
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
Preparation:
Place arugula in a large bowl. Combine shallots, lemon juice, olive oil, 1 tablespoon water, kosher salt, and black pepper; stir with a whisk. Pour over arugula; toss. Sprinkle with cheese.
Jena says: "This is great with farm fresh arugula!!"
Nutritional Information:
Calories: 38 (76% from fat), Fat: 3.2g (sat 0.8g,mono 2g,poly 0.3g), Protein: 1.5g,
Carbohydrate: 1.3g, Fiber: 0.3g, Cholesterol: 2mg, Iron: 0.3mg, Sodium: 102mg, Calcium: 57mg
submitted by Jena Bulger from Cooking Light (9/08 issue)
Snappy Snap Pea Salad
Serves 4
2 cups snap peas
1/2 cup thinly sliced red onion
2 cups thinly sliced bok choi
Dressing
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 2 limes)
1 teaspoon sugar, or more, to taste
1 small garlic clove, minced
1/2 teaspoon salt
Fresh-ground black pepper to taste
1. In a large bowl, combine the snap peas, red onion, and bok choi. In a smaller bowl, whisk together the olive oil, lime juice, sugar, and garlic.
2. Pour the lime dressing over the vegetables, season with salt and pepper, and toss well. Let the flavors marry for 30 minutes, and serve.
Adapted from Vegetarian Planet
2 cups snap peas
1/2 cup thinly sliced red onion
2 cups thinly sliced bok choi
Dressing
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 2 limes)
1 teaspoon sugar, or more, to taste
1 small garlic clove, minced
1/2 teaspoon salt
Fresh-ground black pepper to taste
1. In a large bowl, combine the snap peas, red onion, and bok choi. In a smaller bowl, whisk together the olive oil, lime juice, sugar, and garlic.
2. Pour the lime dressing over the vegetables, season with salt and pepper, and toss well. Let the flavors marry for 30 minutes, and serve.
Adapted from Vegetarian Planet
Scape Sprinkles
Blanch scapes in boiling water about 3 minutes and then shock in iced water to set the color.
Dice fine, then scatter on salad or pizza, add to sautés briefly, as a garnish, and so on.
From Old Shaw Farm - www.oldshawfarm.com
Dice fine, then scatter on salad or pizza, add to sautés briefly, as a garnish, and so on.
From Old Shaw Farm - www.oldshawfarm.com
Radish & Chive Salad
1/2 cup finely shredded radishes
1/4 cup finely chopped chives
3/4 tsp sesame oil
Toss all ingredients in a medium bowl. Season with salt & pepper.
1/4 cup finely chopped chives
3/4 tsp sesame oil
Toss all ingredients in a medium bowl. Season with salt & pepper.
Napa Cabbage Salad with Apples & Pecans
1/2 head Napa cabbage
2 stalks bok choi
1 stalk celery, thinly sliced
2 apples, diced
1/2 cup pecans, coarsely broken
Dressing:
1/2 cup canola oil or other light-flavored oil
1/4 cup balsamic vinegar
1 pinch celery seeds
1/4 teaspoon fresh ginger, very finely minced
1/2 teaspoon brown mustard
1/2 teaspoon salt (to taste)
2 tsp sugar or honey
Cut the cabbage leaves 1/4” wide strips. Chop bok choi stalks into 1” pieces; leaves into strips. Mix dressing ingredients and let rest for 5 minutes.
Toss together all salad ingredients with the dressing.
From www.recipezaar.com
2 stalks bok choi
1 stalk celery, thinly sliced
2 apples, diced
1/2 cup pecans, coarsely broken
Dressing:
1/2 cup canola oil or other light-flavored oil
1/4 cup balsamic vinegar
1 pinch celery seeds
1/4 teaspoon fresh ginger, very finely minced
1/2 teaspoon brown mustard
1/2 teaspoon salt (to taste)
2 tsp sugar or honey
Cut the cabbage leaves 1/4” wide strips. Chop bok choi stalks into 1” pieces; leaves into strips. Mix dressing ingredients and let rest for 5 minutes.
Toss together all salad ingredients with the dressing.
From www.recipezaar.com
Chinese Cabbage Salad
Makes 6 - 8 servings
5 cups chopped Chinese cabbage
3/4 cup sliced or shredded radish
1 1/2 cups chow mein noodles (the crunchy ones)
1 cup crushed peanuts
1/4 cup sesame seeds
2 Tbsp rice vinegar
4 Tbsp sesame oil
3 Tbsp soy sauce
1 Tbsp honey
1/2 - 1 tsp dry mustard
Combine cabbage, radishes, chow mein noodles, peanuts and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste.
From Asparagus to Zucchini
5 cups chopped Chinese cabbage
3/4 cup sliced or shredded radish
1 1/2 cups chow mein noodles (the crunchy ones)
1 cup crushed peanuts
1/4 cup sesame seeds
2 Tbsp rice vinegar
4 Tbsp sesame oil
3 Tbsp soy sauce
1 Tbsp honey
1/2 - 1 tsp dry mustard
Combine cabbage, radishes, chow mein noodles, peanuts and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste.
From Asparagus to Zucchini
Frizzled Leeks
A chewy-crisp flavor enhancer for many salads and soups. Frizzled leeks will keep well for over a week if stored in a tightly covered container in the refrigerator.
4 leeks, 1-inch diameter (about 3/4 of pound)
1 Tbsp olive oil
Salt to taste
Clean the leeks thoroughly and slice them paper-thin, either in rounds of half rounds. Dry on paper towels, and set aside.
Preheat the oven to 400 degrees. Line a baking try with foil, and place a double thickness of paper towels on a dinner plate.
Heat the oil in a medium-sized skillet over medium-high heat for 30 seconds or so. Add the leeks to the hot oil, and sauté for 5 minutes, stirring frequently with a long-handled fork or with chopsticks.
Transfer the leeks to the foil-lined baking tray, and bake for 15 minutes, stirring them about every 5 minutes.
Transfer the leeks to the paper towel-lined plate, and spread them out in a single layer. Sprinkle lightly with salt, and let cool for about 15 minutes.
Store in a tightly covered container, and use as desired.
From Vegetable Heaven by Mollie Katzen
4 leeks, 1-inch diameter (about 3/4 of pound)
1 Tbsp olive oil
Salt to taste
Clean the leeks thoroughly and slice them paper-thin, either in rounds of half rounds. Dry on paper towels, and set aside.
Preheat the oven to 400 degrees. Line a baking try with foil, and place a double thickness of paper towels on a dinner plate.
Heat the oil in a medium-sized skillet over medium-high heat for 30 seconds or so. Add the leeks to the hot oil, and sauté for 5 minutes, stirring frequently with a long-handled fork or with chopsticks.
Transfer the leeks to the foil-lined baking tray, and bake for 15 minutes, stirring them about every 5 minutes.
Transfer the leeks to the paper towel-lined plate, and spread them out in a single layer. Sprinkle lightly with salt, and let cool for about 15 minutes.
Store in a tightly covered container, and use as desired.
From Vegetable Heaven by Mollie Katzen
Greek Salad
(no lettuce needed)
Any quantity (in proportions you like)
CHOP and put together in a large bowl:
Cucumbers
Tomatoes
Onions (any kind)
Sweet Peppers
Salt & Pepper
Oregano
Olive Oil
Feta Cheese
Olives (optional)
Sprinkle with salt and pepper and lots of oregano (fresh is best). Drizzle olive oil on top (not too much) and mix with your hands or forks, squeezing the tomatoes and cucumbers to release their juices. Crumble feta cheese and olives (optional) into the vegetables and mix thoroughly. Serve room temperature or chilled.
From Leslie Haslam
Any quantity (in proportions you like)
CHOP and put together in a large bowl:
Cucumbers
Tomatoes
Onions (any kind)
Sweet Peppers
Salt & Pepper
Oregano
Olive Oil
Feta Cheese
Olives (optional)
Sprinkle with salt and pepper and lots of oregano (fresh is best). Drizzle olive oil on top (not too much) and mix with your hands or forks, squeezing the tomatoes and cucumbers to release their juices. Crumble feta cheese and olives (optional) into the vegetables and mix thoroughly. Serve room temperature or chilled.
From Leslie Haslam
Marinated Cherry Tomatoes
Makes 4 servings
2 pint baskets cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup finely chopped parsley
1 tbsp finely chopped rosemary
3 garlic cloves, minced
1/3 cup extra-virgin olive oil
3 tbsp Balsamic vinegar
salt & freshly ground black pepper to taste
Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally.
Enjoy with crostini or as a side dish.
From Mariquita Farm
2 pint baskets cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup finely chopped parsley
1 tbsp finely chopped rosemary
3 garlic cloves, minced
1/3 cup extra-virgin olive oil
3 tbsp Balsamic vinegar
salt & freshly ground black pepper to taste
Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally.
Enjoy with crostini or as a side dish.
From Mariquita Farm
Cucumber and Cherry Tomato Salad
Makes 6 servings
1/4 cup freshly squeezed lemon juice
2 Tbsp finely chopped basil leaves
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
2 large cucumbers
3 lemon cucumbers, or 1 additional large cucumber
4 ounces lettuce, (about 1 medium head), leaves separated, washed and dried
2 pints cherry tomatoes, washed and quartered
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley
Combine the lemon juice and basil in a large bowl. Season with salt and pepper and whisk in both olive oils.
Peel the large cucumbers and halve lengthwise. Cut the lemon cucumbers in half. With a teaspoon, scoop out and discard the seeds from all the cucumbers. Cut the cucumbers into 1/4-inch half-rounds.
Toss the lettuce leaves with one-third of the lemon dressing, and arrange on 6 chilled plates.
In the same bowl you used to season the lettuce, combine the tomatoes, cucumbers, cilantro and parsley. Add the rest of the dressing and toss gently. Spoon the cucumbers and tomatoes on top of the lettuce and serve.
From The Arrows Cookbook
1/4 cup freshly squeezed lemon juice
2 Tbsp finely chopped basil leaves
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
2 large cucumbers
3 lemon cucumbers, or 1 additional large cucumber
4 ounces lettuce, (about 1 medium head), leaves separated, washed and dried
2 pints cherry tomatoes, washed and quartered
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley
Combine the lemon juice and basil in a large bowl. Season with salt and pepper and whisk in both olive oils.
Peel the large cucumbers and halve lengthwise. Cut the lemon cucumbers in half. With a teaspoon, scoop out and discard the seeds from all the cucumbers. Cut the cucumbers into 1/4-inch half-rounds.
Toss the lettuce leaves with one-third of the lemon dressing, and arrange on 6 chilled plates.
In the same bowl you used to season the lettuce, combine the tomatoes, cucumbers, cilantro and parsley. Add the rest of the dressing and toss gently. Spoon the cucumbers and tomatoes on top of the lettuce and serve.
From The Arrows Cookbook
Sweet Cucumber Salad
2 cucumbers, thinly sliced
Dressing:
1/8 cup rice wine vinegar
1/4 cup olive oil
1 Tbsp sugar
1 Tbsp soy sauce
Fresh ground pepper (to taste)
Fresh chopped dill (as garnish)
Place sliced cucumbers in a bowl. Add in vinegar, oil, sugar, soy sauce and pepper. Stir thoroughly to coat cucumbers. Garnish with dill. Allow the salad to marinate an hour or more before serving. (The author recommends this salad with sushi or other Asian fare.)
From The Cook’s Garden website
Dressing:
1/8 cup rice wine vinegar
1/4 cup olive oil
1 Tbsp sugar
1 Tbsp soy sauce
Fresh ground pepper (to taste)
Fresh chopped dill (as garnish)
Place sliced cucumbers in a bowl. Add in vinegar, oil, sugar, soy sauce and pepper. Stir thoroughly to coat cucumbers. Garnish with dill. Allow the salad to marinate an hour or more before serving. (The author recommends this salad with sushi or other Asian fare.)
From The Cook’s Garden website
Marinated Cucumber Tomato Salad
Makes 6-8 servings
2 cucumbers, peeled & sliced into rounds
4 tomatoes, sliced into rounds
1/3 cup thinly sliced onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsp sugar
Salt and pepper
1 Tbsp slivered fresh basil strips
1 Tbsp chopped parsley
Arrange cucumbers, tomatoes, and onions in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season well with salt and pepper. Cover and let marinate for at least 1 hour and up to 4 hours. Sprinkle with herbs just before serving.
(The leftover marinade makes a good dressing for salad greens).
From Asparagus to Zucchini
2 cucumbers, peeled & sliced into rounds
4 tomatoes, sliced into rounds
1/3 cup thinly sliced onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsp sugar
Salt and pepper
1 Tbsp slivered fresh basil strips
1 Tbsp chopped parsley
Arrange cucumbers, tomatoes, and onions in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season well with salt and pepper. Cover and let marinate for at least 1 hour and up to 4 hours. Sprinkle with herbs just before serving.
(The leftover marinade makes a good dressing for salad greens).
From Asparagus to Zucchini
Arugula Strawberry Salad
Makes 4 servings
1/2 cup chopped walnuts
4 cups baby arugula
2 cups sliced strawberries
2 ounces Parmesan cheese, shaved & crumbled (1/2 cup)
1/4 tsp freshly ground black pepper
1/8 tsp salt
2 Tbsp balsamic vinegar & 1 Tbsp olive oil
Toast walnuts in small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl & let cool 5 min.
Add arugula, strawberries, parmesan, pepper and salt. Sprinkle vinegar and oil over the salad. Toss gently and serve at once.
From Eating Well Magazine
1/2 cup chopped walnuts
4 cups baby arugula
2 cups sliced strawberries
2 ounces Parmesan cheese, shaved & crumbled (1/2 cup)
1/4 tsp freshly ground black pepper
1/8 tsp salt
2 Tbsp balsamic vinegar & 1 Tbsp olive oil
Toast walnuts in small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl & let cool 5 min.
Add arugula, strawberries, parmesan, pepper and salt. Sprinkle vinegar and oil over the salad. Toss gently and serve at once.
From Eating Well Magazine
Chilled Sesame-Ginger Tat Soi
1 ½ lb Tat Soi, washed & dried
Dressing:
Soy sauce
2 tbsp sesame oil
1 tbsp ginger, minced
2 tbsp sugar
1/4 cup cider vinegar
4 dashes Tabasco sauce
Salt
Black pepper
Sesame seeds, toasted
Bring a pan of water to the boil; blanch the tat soi for 1 minute; drain then immediately plunge into ice water to stop the cooking process, and drain again.
In a small bowl, combine the soy sauce, sesame oil, ginger, sugar, vinegar and Tabasco. Mix well, and season with salt and pepper.
In a large bowl, combine the tat soi and dressing, and mix well; refrigerate until well chilled; garnish with sesame seeds just before serving.
Dressing:
Soy sauce
2 tbsp sesame oil
1 tbsp ginger, minced
2 tbsp sugar
1/4 cup cider vinegar
4 dashes Tabasco sauce
Salt
Black pepper
Sesame seeds, toasted
Bring a pan of water to the boil; blanch the tat soi for 1 minute; drain then immediately plunge into ice water to stop the cooking process, and drain again.
In a small bowl, combine the soy sauce, sesame oil, ginger, sugar, vinegar and Tabasco. Mix well, and season with salt and pepper.
In a large bowl, combine the tat soi and dressing, and mix well; refrigerate until well chilled; garnish with sesame seeds just before serving.
Lemon Arugula & Mizuna
1 bunch Arugula
1 bunch Mizuna or Mustard Greens
Juice of 1 lemon
Dash onion powder
Dash garlic powder
1/4 tsp. fresh ground black pepper
Wash and tear up Arugula & Mizuna. Toss with remaining ingredients.
From Grindstone Farm CSA in Polaski, New York
1 bunch Mizuna or Mustard Greens
Juice of 1 lemon
Dash onion powder
Dash garlic powder
1/4 tsp. fresh ground black pepper
Wash and tear up Arugula & Mizuna. Toss with remaining ingredients.
From Grindstone Farm CSA in Polaski, New York
Fennel and Orange Salad
5 baby fennel bulbs, or 2 large ones
1 Tbs. capers
1 Tbs. chopped parsley
Dressing
½ blood orange; seeded (or 1/3 larger orange)
2 tsp. rice wine or cider vinegar
1 Tbs. Dijon mustard
2 tsp. sugar
½ tsp. salt
4 Tbs. olive oil
Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in large bowl with the capers and the parsley. Make the dressing. Cut the blood orange half in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the processor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve.
From One United Harvest
1 Tbs. capers
1 Tbs. chopped parsley
Dressing
½ blood orange; seeded (or 1/3 larger orange)
2 tsp. rice wine or cider vinegar
1 Tbs. Dijon mustard
2 tsp. sugar
½ tsp. salt
4 Tbs. olive oil
Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in large bowl with the capers and the parsley. Make the dressing. Cut the blood orange half in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the processor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve.
From One United Harvest
Shaved Fennel Salad
Serves 2-3
1 fennel bulb, shaved paper thin with a mandoline or meat slicer
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese
Mix all ingredients together.
1 fennel bulb, shaved paper thin with a mandoline or meat slicer
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese
Mix all ingredients together.
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