Monday, February 22, 2010

for the love of fennel


dear fennel,
i have always been a fan. raw or roasted you are fabulous. though to be honest, on your own you are a bit much (and after a while, boring). please don't take this personally, but you need friends. that is why i have devised a dish for which you are star of the show among strong supporting actors. behold: my technicolor fennel salad. darling, you will be simply ravishing.
your welcome,
emily
p.s. my feta-herb-muscat vinaigrette really seals the deal.


i'd show you pictures of the finished product, but the shots did not turn out well. they made the salad look like barbie's melted plastic property post malibu fires... yeah, beets tend to turn everything hot pink, including your tinkle. that said, here's the recipe:

{ emily's technicolor fennel salad}
  • 1 large bulb of fennel ~ 1/3 very thinly sliced, 2/3 rough cut & roasted
  • 4 baby beets ~ roasted, peeled, cubed
  • 3 tangerines ~ divined & segmented
  • 1 bunch tarragon ~ de-stemmed
  • 2/3 cup chopped walnuts
  • a couple handfuls of greens (i used butter lettuce, but any mescaline mix will work)
  1. prepare ingredients and set aside until ready to serve. note: i roasted fennel and beets in separate foil packets @ 425 for 45 min. then let cool to room temp.
  2. to serve: toss greens, tarragon, tangerines, fennel, walnuts in dressings and place beets on top.
{ feta-herb-muscat vinaigrette }
  • 1/2 cup french feta
  • 1/4 cup high quality extra virgin olive oil (plus more if needed)
  • 3 tablespoons muscat dessert wine
  • 2 tablespoons orange juice
  • 1 1/2 tablespoon finely chopped shallot (about 1 small shallot)
  • 1 tablespoon or so chopped rosemary
  • 1 tablespoon chopped mint
  • 2 teaspoons agave syrup
  • kosher salt & fresh ground pepper to taste
  1. combine muscat, o.j. & syrup in food processor/ blender and pulse a couple times
  2. whisk together feta and oil in separate bowl. then add to the running processor in a slow and steady stream until emulsion forms.
  3. to finish, whisk in shallot, mint, rosemary, and add salt & pepper to taste

1 comment:

  1. BAHAHAHAHA So ture about the beats! Sadly, I don't know where I could find half these ingredients in Singapore :( Can I request some Singapore-friendly recipes?

    ReplyDelete