fennel salad

14 years ago

I got fennel from my CSA and I KNOW I had a great fennel salad recipe - I think from Mique - SEVERAL years ago - LOL. It was really good and I made it several times - But I don't know where in the world I filed it...it was either mique or cindy5ny.

Can anyone help me out?

Thanks!

Stacy

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Comments (7)

woodie
14 years ago
If you think I can find my copy, you'd be wrong, LOL. Its from MQ and she got it from Alice Waters/Chez Panisse - you slice fennel and fresh mushrooms and spread out on a platter, drizzle with extra virgin olive oil and salt and pepper and good parmesan on top - maybe somebody has the real version to check if I'm right.
stacy3
Original Author
14 years ago
thanks Woodie! I'm feeling pretty proud of myself for remembering it was mique/MQMOI(right?) I miss her.

It was a forum favorite - I'll be surprised if no one has the real version - but if not, I'll wing it with yours. Or keep looking for mine.

:-)
Stacy
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I found the recipe and it sounds wonderful! I just love fennel, and I copied to try for one of the summer pot lucks that we have each month at my office. It looks like a salad that can be kept at room temperature and served that way too. Here it is: Asparagus-Fennel Pasta Salad Recipe #294400 "Asparagus delivers delightful spring flavor in this hearty side salad. Served warm, it includes a wonderful mix of fresh-tasting ingredients." by Courtly 45 min : 25 min prep : SERVES 14 1 lb fresh asparagus, trimmed and cut into 3/4 inch pieces 2 medium onions, halved and thinly sliced 1 small fennel bulb, sliced 2 tablespoons olive oil 8 ounces uncooked penne pasta 4 medium tomatoes, seeded and diced 12 pitted Greek olives, sliced 1 cup minced fresh parsley Vinaigrette 1/4 cup olive oil 1/4 cup lemon juice 2 garlic cloves, minced 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup crumbled feta cheese Place asparagus, onions and fennel in a 15 x 10 x 1 inch baking pan. Drizzle with oil; toss to coat. Bake at 400 for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally. Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables. In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper until blended. Drizzle over salad and toss to coat. Sprinkle with feta cheese.
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Thank you everyone, your complements make it worth my while to try to figure out what to do with two weeks worth of leftovers. Posted by hawk307 "------ DC: Talk about Dinners fit for a King !!! Wheeooo ! ---" Be careful Lou, behind every great king, there is a great queen who actually rules the kingdom. Posted by jasdip "----and now you have a year to plan next year's festivities.---" Yes I know, I hate to hear, "Come on dcarch! Not rib roast and duck again!" Posted by mustangs "Amazing!! How does one get on your guest list? Cathy" Marry me? LOL! Posted by jimster "It's the spectacular food we have come to expect of you, dcarch. And the photos too, are mouthwatering, even the blurred ones. ---" Thanks Jim, but truth be told, there are so many folks here cook with great panache, yet my cooking with sous vide, that requires absolutely no skills, nothing can go wrong, no overcooking or undercooking possible. Just flip a switch, "Set it, and forget it." Ann_t and FOAS, regarding Potato Latkes authenticity, what I went by was as defined by Wikipedia, under the section: Hanukkah Tradition - "Latkes need not necessarily be made from potatoes. Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the available local ingredients and foodways of the various places where Jews lived." And I did not invent the Mushroom Wild Rice Latkes recipe either, it was adapted from the KosherEye Web site The Wild Rice Latkes tasted very good because I didn't have Schmaltz, so I used the dripping from the roasted duck and rib roast, as it turned out, much tastier than Schmaltz, IMHO. It is always fun to engage your guests to go out of the regular food boxes a little. They really liked the purple Okinawan sweet potatoes, for instance. dcarch
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compumom
14 years ago
I think that Diana/dlundin may also have it. I recall her liking a fennel salad. Send her an email?
weed30 St. Louis
14 years ago
Here it is, vintage 2004 Cooking Forum:

Fennel Mushroom Parmesan Salad

* Posted by: MQmoi (My Page) on Tue, Jul 6, 04 at 16:14

This is the salad that San referred to. I saw Alice Waters make it for Julia. It has a wonderful and fresh, striking taste and we both love it. I just bought some new olive oil today Fruttato style, to make this salad. I can't tolerate raw mushrooms, so I saute them first.

Fennel mushroom parmesan salad
2 small/1 large fennel bulb
Mushrooms
Fresh lemon juice
Parmigiano-reggiano cheese
Extra virgin olive oilÃ¯Â¿Â½"a light, slightly fragrant one works best
Salt and fresh ground pepper

1. Wash and trim fennel bulbs, cut away feathery tops and root end.
2. Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
3. Drizzle with olive oil and season with salt and pepper.
4. Shave mushrooms into paper thin slices and scatter over fennel. Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
5. With a cheese slicer or vegetable peeler, shave thin slivers of parmesan on top of the fennel and mushrooms.

Serve immediately.
stacy3
Original Author
14 years ago
thanks Weed! Can't believe it was that long ago!!! vintage is right.

Stacy
sally2_gw
14 years ago
I've cut and pasted that recipe. Thanks for bringing it up, Stacy, as I wasn't coming to this forum back then. Thanks for posting it, Weed, it looks really good!

Sally
woodie
14 years ago
Thanks, Weed! How could I forget the lemon juice? Oy! I haven't made that in a really long time, I think its time.

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fennel salad

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woodie

stacy3
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fennel salad

Comments (7)

woodie

stacy3Original Author

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compumom

weed30 St. Louis

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woodie

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stacy3
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