grapefruit/fennel salad with toasted pistachios.

hey fennel lovers!  this one’s for you!

fennel is one of those things where you either are obsessed with it and ooh and aah when you see it added to the menu, or ~ you’re the person sitting next to that outspoken, over-zealous fennel lover, wishing he/she would shut up already.

i’m here to tell you:  it’s waaaay more fun to be the former.

have you really given fennel enough tries?  have you given fennel a try at all?  does it look hard to cut?

first i must entice you with a picture of this refreshing salad i’m munching on right now.

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here’s what i did…

GRAPEFRUIT FENNEL SALAD WITH TOASTED PISTACHIOS

‘GREDIENTS:

  1. 1 or 2 fennel bulbs
  2. 1 or 2 grapefruits
  3. goat cheese or blue cheese (or none)
  4. 1 tablespoon stone ground mustard
  5. juice of 1 lemon
  6. 1-2 teaspoons any kind of vinegar (i used a german seasoned vinegar, but seasoned rice wine vin would be nice, or just apple cider vin)
  7. 2 tablespoons olive oil
  8. salt and fresh cracked black pepper
  9. fresh or dried dill (or both!)
  10. some kind of yummy raw nut, like pistachio nut meats, or pecans.  you can can’t go wrong with the type of nut.
  11. a couple heads romaine lettuce, chopped

as you know, salads are ANYTHING GOES.  broccoli would be absolutely gorgeous in this salad, or artichokes hearts or hearts of palm?  yummy.  and lots of different cheeses work as well.  the addition of bacon is a no-brainer, but i’m trying to be clean here, people!  🙂

‘STRUCTIONS:

  • toast your nuts ~ ahem ~ this is a clean blog.  get your mind out of the gutter.  preheat oven to 400.  lay your favorite nut or nut mix on a sheet tray lined with parchment paper and sprinkle with the following:  olive oil, salt, cinnamon, and raw turbinado sugar.  add garam masala if you had a really boring day at the office.  bake in the oven until the house smells other-worldly.  10 minutes?  just don’t let them burn.  they will turn on you like a 10 year-old girl.
  • to prepare the fennel ~ slice the end off and cut the fronds all the way down to the white part.  peel off the outer layer of the bulb if it’s brownish and tough.  mine was. slice the fennel in thin slices, or dice it in baby pieces if you’re trying to get accustomed to the flavor.  drop it all into your salad bowl.
  • “supreme” the grapefruit by slicing each end off, then lay it on one of those ends and cut around the flesh until you’ve peeled the whole thing.  trim any remaining white.  cut the sections out one at a time, over your salad bowl, because that juice will be part of your amazing and light dressing.
  • add everything else but the romaine lettuce and the nuts ~ stir ~ and let sit while you do something with your life.
  • drop the romaine over the mixture and top with the nuts once they’re out of the oven.  don’t toss till it’s time to serve!

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i ate my salad tonight with a chilled glass of sauvignon blanc, and that’s all.  but just imagine this with grilled salmon on top!

 

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