Fancy Fennel Salad

Prep time: 15 minutes
Serves: 4 to 6


Due to the pronounced anise flavor of fennel, it has always been difficult for me to eat this bulb. I discovered that if I combine fennel with other ingredients, such as lemon, olive oil, and mint, it transforms into a delicious food. Recently, I arranged it on a plate with tomatoes and oranges. The color scheme turned out very lively and the fennel salad - quite fancy.

Ingredients:
2 fennel bulbs, green stems discarded
2 vine-ripened tomatoes
4 medium oranges, peeled, rind removed
Juice of 1 lemon
Salt and ground black pepper, to taste
Extra virgin olive oil, for drizzling
4 tablespoons finely shredded mint leaves
12 assorted pitted olives (I use 6 kalamata and 6 green olives)

Using a potato peeler, lightly peel outer section of fennel bulbs. On a cutting board, slice the bulbs lengthwise, making 1/4-inch thick pieces; set aside.

Cut tomatoes and oranges into 1/4-inch thick slices and arrange them with fennel slices, intermittently, on a plate. Add lemon juice, salt, pepper and a drizzle of olive oil. Finish the salad with a sprinkle of shredded mint leaves and garnish with olives.

Serve Fancy Fennel Salad alongside Salmon Nicoise Salad; Kiwi, Mozzarella & Papaya Skewers; or Roasted Peppers (recipes previously published by The Kitchen Buzzz).

Text and Photographs © Nancy Real 2010

Salmon Nicoise Salad

Prep time: 30 minutes (after cooking vegetables)
Serves 4

Salade Nicoise is a salad that originated in the city of Nice, located on France's southern Mediterranean coast. Traditional ingredients for this salad are composed of raw vegetables, anchovies and tuna. In American restaurants the Nicoise Salad includes various types of lettuce, potatoes, green beans and hardboiled eggs. Because I favor salmon over tuna and love all types of fresh vegetables, I created a special version of this great French salad which is perfect for summer. Bon Appetit!

Ingredients:
8 small potatoes (red or white), cooked and cooled
6 ounces French green beans, cooked and cooled and sliced
4 hardboiled eggs, cooled and peeled
3 cups loosely packed fresh arugula leaves
3 cups loosely packed baby Romaine lettuce or mixed salad greens
1/3 cup thinly sliced red onion
1/2 cup Kalamata olives
1/2 cup Spanish Manzanilla olives
8 marinated artichoke hearts
1 pound fresh salmon, divided into fourths and poached or grilled
Lemon Vinagrette (recipe follows)

Potatoes, green beans and eggs can be cooked up to a day ahead and refrigerated. When ready to serve, cut potatoes in half; cut green beans in half crosswise; and slice eggs into thirds. Set aside.

Divide the arugula and lettuce or salad greens evenly among four dinner plates. Divide potatoes, green beans and egg slices, onion slices, olives, artichoke hearts and salmon pieces evenly into four portions; arrange decoratively over lettuce mixture in four plates.

Drizzle vinaigrette over salads and serve immediately with white wine such as Bordeaux, Pinot Grigio or Viognier.

Lemon Vinaigrette:
1 garlic clove, crushed or 1/2 tablespoon finely chopped shallot
Juice of 1 lemon
3 tablespoons white Balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/4 cup vegetable oil
1/4 teaspoon salt
Dash freshly ground black pepper

In a small bowl, mix together the garlic or shallot, lemon, vinegar and mustard. Slowly whisk in the oils until dressing begins to emulsify. Stir in the salt and pepper. Taste and adjust seasonings. Use immediately or refrigerate up to one day.

Text and Photographs © Nancy Real 2010