Tag Archives: fennel

Butter Bean Salad with Meyer Lemon Vinaigrette

Posted on by February 5, 2015

I don’t know why it’s taken me so long to get around to making this Butter Bean Salad with Meyer Lemon Vinaigrette. I had something similar to it last Spring at the Fremont Diner and I absolutely loved it. I’ve bought the various ingredients many times in the past year or so, but it seems like I can never keep them all in the house at the same time. First I buy the fennel and then use it up roasting it with tomatoes and garlic for a quick pasta dish. Then I buy beets but use them up for salad or bruschetta. Then I buy beans but end up making them into basil bean spread. What can I say? Sometimes it’s hard to keep track of why something is in your fridge. But I finally made this Butter Bean Salad with Meyer Lemon Vinaigrette and I’m so glad that I did. Since I finally held the initial salad together, we’ve had it multiple times. And each time I make it, I’m as grateful for the leftovers and I am for the salad itself, which is saying something, because too many salads make terrible leftovers. I grilled some sweet Italian chicken … Continue reading →

Warm Shrimp Salad

Posted on by September 22, 2014

This salad is inspired by many trips to Parc restaurant. I love to sit at the outdoor tables on Rittenhouse square and watch the dog walkers while I pretend I’m in Paris. But this salad and the wonderful French bread they bake makes a trip worth it even in the winter. When I don’t have time for a meal out or it’s not in the budget, I make this version as an easy weeknight or light summer meal and forego the lemon beurre blanc dressing. But, if you have an elegant luncheon planned, you may want to go for it. 4 cups mix of arugula and baby greens, rinsed and dried 2 oven roasted tomatoes quartered (2 quarters per person) 1 small to medium bulb shaved fennel 2  avocados in ¼ inch slices 4 oz shaved pecorino 16 quick-poached large or jumbo shrimp (more count for smaller shrimp) salt and pepper to taste Dressing: Either a simple lemon vinaigrette or lemon beurre blanc Lemon Vinagrette: 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 tablespoon cider vinegar Salt and pepper to taste Lemon Beurre Blanc: ¼ cup white wine 2 tablespoons lemon juice 2 tablespoons very rough chopped … Continue reading →

Beet, Carrot, Fennel and Citrus Salad

Posted on by January 19, 2015

This beautiful, jewel-hued Beet, Carrot, Fennel and Citrus Salad is perfect for a long Winter even if you aren’t pairing it with the rest of my Middle Eastern Feast. Everyone knows they need to eat their veggies, but sometimes it can be a challenge to find something inspiring in the Winter. That’s where new preparations for root vegetables come in. Eating them raw isn’t so strange when they’re shaved thin, or grated small. And pairing them with fresh herbs and citrus, which is at its best this time of year is the way to go. I love having the excuse to get out my mandoline or the different discs for my food processor, and I like making Winter salads in big quantity to make it easier to keep my diet goals on track even when local produce isn’t a reality. I often grated extra beets, carrots and fennel and keep them in bags in the fridge. They store well for a few days and you can keep making the salad fresh all week long. Or, you can make this Beet, Carrot, Fennel and Citrus Salad as a show-stopping dish to serve along with Lamb Kofta and my Middle Eastern Feast Menu. … Continue reading →