SHAVED FENNEL SALAD WITH SMOKED SALMON
Serves 4
2 small fennel bulbs, trimmed
2 tablespoons Meyer lemon juice
� teaspoon sea salt
11/2 teaspoons Dijon mustard
2 tablespoons quality olive oil
Freshly ground black pepper to taste
1-2 teaspoons chopped fennel fronds
4 ounces smoked wild salmon
Meyer lemon wedges for garnish
1. Using a mandoline, shave the fennel against the grain into paper-thin slices. Set aside.
2. In a large bowl, whisk together the lemon juice, salt and mustard. Whisk in the olive oil in a slow stream. Add the pepper and whisk again.
3. Add the shaved fennel to the bowl, along with the fennel fronds, and toss to coat the fennel well. Adjust the seasoning and set aside.
4. On each of 4 plates, arrange one-fourth of the smoked salmon. Next to it, heap one-fourth of the fennel salad, giving it some height on the plate. Garnish with a lemon wedge.
Per serving: 124 calories, 6 g protein, 7 g carbohydrates, 8 g fat, 7 mg cholesterol, 665 mg sodium, 3 g fiber. Calories from fat: 58 percent.
Posted by Karen Looker on Sun, 21 May 2006 00:30
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1/2 cup olive oil
1 can anchovy filets
crushed garlic cloves
1 can chopped black & green olives
1/2 can capers, drained
1) Heat olive oil in pan, cut anchovies up, put in oil and crush with wooden spoon until they melt. Add garlic cloves.
2) Cook pasta (1.5 lbs. angel hair)
3) Add olives, capers to olive oil and cook for 2 minutes.
4) Toss sauce with pasta.
Beth Schulman's recipe via Mary Haber
Posted by on Thu, 23 Mar 2006 00:08
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This is an easy dish that takes less than 30 minutes...especially if you preheat the polenta as you prepare the vegetables. Needless to say, it's a great all in one dish that can be prepared in advance and served throughout the week.
First: Pre-Heat the Polenta
In the baking pan, spread the precooked polenta to make a 1/2 inch layer, heat in the oven (350 degrees).
Second: Saute the Veggies (in this order helps)
2 Zucchini (cut into 1/2 inch slices)
2 Yellow Squash (cut into 1/2 inch slices)
4 CUPS chopped spinach (add hand fulls of the stuff, you'll see why!)
1 Red or Maui Onion (cut into chunks, cook them till they sweat)
2 cloves Garlic (diced)
10 Sun-Dried tomatoes (chop up)
3 Sprigs Fresh Basil (chopped...it's a lot, but very tasty)
Couple of shakes of crushed red pepper (if you like to spice things up)
Freshly ground black pepper (2 turns is plenty, more if you like)
Three: Shred the Cheese
You'll need enough to cover the area of the baking dish. I prefer sharp cheddar cheese, use your imagination as it will only enhance the dish. (If you're really lazy/smart/short on time, the pre-shredded stuff works just great, too.)
Four: Spread The Veggies
Spread the sauteed veggies ontop of the polenta, then the shredded cheese on top of the veggies, and put the baking pan back into the oven to melt the cheese. Serve with warm garlic bread.
Posted by on Fri, 22 Jul 2005 00:51
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