Gingered Fennel, Pea and Apple Slaw (Insalata di Finocchio, Piselli e Mela allo Zenzero)

I’m trying to incorporate more raw vegetables into my diet, as well as learn to use sumac, a lemony spice that is common in Persian cooking.  I came up with a bright and refreshing slaw that utilizes some seasonal fall produce: apples and fennel.

While it’s best to let the dressing sit so the ginger and lemon flavors develop, the slaw is best served immediately while the vegetables are brightly colored and crisp.

A last-minute way to thaw the peas is to put them in a strainer and run warm water over them for about 1-2 minutes.

For the salad:

1 head fennel, halved, cut into thirds and thinly sliced

1 cup frozen peas, thawed

1 small apple, quartered and thinly sliced

For the dressing:

1/4-inch piece peeled ginger, grated

2 teaspoons lemon oil or EVOO with zest of one lemon

4 teaspoons red wine vinegar

1 teaspoon sumac

salt and pepper, to taste

What to do:

Whisk dressing ingredients together in a bowl and let rest for about an hour.  Toss with salad and serve immediately.

Gingered Fennel and Apple Slaw - The Clean Gourmet

Insalata di Finocchio, Piselli e Mela allo Zenzero:

Per l’insalata:

1 finocchio, dimezzato e tagliato in terzi e a fette sottili

1 tazza di piselli scongelati

1 mela piccola, tagliata in quarti e a fette sottili

Per il condimento:

un pezzo (circa 2-3 cm) di zenzero fresco, pelato e grattugiato

2 cucchiaini d’olio al limone oppure di olio extravergine d’oliva con la scorza di un limone

1 cucchiaio d’aceto di vino rosso

1 cucchiaino di sommacco

sale e pepe a tuo piacimento

Cosa fare:

Frustate in una scodella le ingredienti per il condimento e lasciare riposare per circa un’ora.  Unite con l’insalata e servitela subito.


Roasted Vegetable and Garlic Scape Pesto Salad

Roasted Vegetable and Garlic Scape Pesto Salad

Serves 3-4

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For the Salad:

One small head cauliflower, sliced into ¼” thick pieces (or other “roastable” vegetable)

6-8 oz wild mushrooms (I used oyster), roughly chopped

Organic herbed lettuce mix (or add herbs to baby romaine)

Heirloom tomato, diced into 1″ pieces

Cucumber, peeled and cut into half-moons

One lemon

For the Pesto:

4-5 garlic scapes

1/4 cup grated parmesan

2 tsp lemon juice

1/3 cup basil

2-4 T good olive oil

salt and pepper

Heat oven to 400 degrees.  In the meantime, make the pesto by putting scapes into a food processer and running until finely chopped.  Add remaining ingredients, starting with two tablespoons of the oil and run.  Add more oil until ultimately smooth and incorporated.  Set aside.

Spray* a baking sheet with oil and lay cauliflower pieces flat.  Spray cauliflower and put in oven until browned.

Put about half the pesto in a medium-sized bowl and add cauliflower.  Cover with lid and begin to cook mushrooms.

Heat pan or skillet over medium heat and spray or lightly grease with olive oil.  Lay mushroom pieces flat (do in batches if you don’t have enough room in pan) and allow to brown.  Once browned, flip.  Add to bowl.

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Toss mushrooms and cauliflower with pesto, adding more pesto if you prefer.

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Arrange lettuce on plates, topping with cooked vegetables, tomato and cucumber.  Spritz with lemon juice and serve immediately.

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*I use a refillable sprayer that uses pumping action, rather than chemicals, to spray.  If you don’t have one of these, just toss the cauliflower in olive oil.

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