Sunday, June 13, 2010

Fennel and Red Pepper Salad - from nytimes.com

Fennel and Red Pepper Salad



Andrew Scrivani for The New York Times

This is one of my favorite salads. I make it for buffets all the time because it never gets soggy — the longer the vegetables marinate, the tastier the salad is.

Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

For the salad:

1 pound trimmed fennel bulbs, quartered and cut into very thin crosswise slices

1 large red bell pepper, seeded and cut in thin 2-inch slices

1 to 2 tablespoons minced parsley

1 tablespoon minced chives

1 ounce shaved Parmesan

For the dressing:

2 tablespoons fresh lemon juice

1 tablespoon sherry vinegar or champagne vinegar

1 small garlic clove, very finely minced or puréed

Salt and freshly ground pepper

1/4 cup extra virgin olive oil

Combine the salad ingredients in a large bowl. Whisk together the lemon juice, vinegar, garlic, salt, pepper and olive oil. Toss with the salad and serve.

Yield: Serves six.

Advance preparation: This is a great keeper. The vegetables marinate in the dressing, and they don’t get soggy, just saturated and extremely tasty.

Nutritional information per serving: 137 calories; 11 grams fat; 2 grams saturated fat; 4 milligrams cholesterol; 8 grams carbohydrates; 3 grams dietary fiber; 128 milligrams sodium (does not include salt added during cooking); 3 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.


This looks delicious. Can't wait to make it. - kitchen wench

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