This recipe is a great counterpoint to a heavier meal like the boeuf bourguignon I served at book club (or any meal really). It’s light and springy and super-flavorful. Oh yes, it’s also ridiculously easy. You basically just slice up a bunch of veggies and/or fruits (on a mandolin if you have one) and alternate those layers with layers of olive oil and lemon juice. You can, of course, play around with the ingredients. In place of apples, you could go with a nice sweet pear. A sprinkling of sliced almonds would be a nice addition. Mushrooms or a little red onion wouldn’t be terrible either. A mixture of tangy and sweet works nicely. Tangy and sweet; just like me. Hardy har har…
I’m very excited today because Ryan and I are off for a little staycation in the Big Apple for our 5th wedding anniversary this weekend. Museums, blackout shades and room service is on hand for us…can’t wait to be a tourist in my favorite city in the world with my one and only!
Have a lovely weekend everyone and an early happy birthday to the best of the best, Ms. Janice (who still loves me even though I inadvertently got married on her birthday). Can’t wait to celebrate with you!
Shaved Fennel Salad
1 good-sized fennel bulb, washed and trimmed of any brown bits with fronds removed (reserve and chop a tablespoon of fronds)
2 Granny Smith apples
A slab of Parmesan
Good quality olive oil
Coarse sea salt
Cut the trimmed fennel bulb in half from root to stem. Remove the tough inner core. With the mandolin on the thinnest setting, slice the fennel halves. Half and quarter the apples and core them. Slice those next.
Put about a third of the fennel on a shallow platter, add a third of the apple and with a vegetable peeler, shave healthy curls of Parmesan off your slab. Drizzle a tablespoon or so of olive oil, followed by a squirt of lemon juice, salt and pepper. Continue the layering two more times. Top with the reserved fennel fronds.