Category:  Salads

Due to the pronounced anise flavor of fennel, it has always been difficult for me to eat this bulb. I discovered that if I combine fennel with other ingredients, such as lemon, olive oil, and mint, it transforms into a delicious food. Recently, I arranged it on a plate with tomatoes and oranges. The color scheme turned out very lively and the fennel salad – quite fancy.

Prep time: 15 minutes
Serves: 4 to 6

Ingredients:
2 fennel bulbs, green stems discarded
2 vine-ripened tomatoes
4 medium oranges, peeled, rind removed
Juice of 1 lemon
Salt and ground black pepper, to taste
Extra virgin olive oil, for drizzling
4 tablespoons finely shredded mint leaves
12 assorted pitted olives (I use 6 kalamata and 6 green olives)
1. Using a potato peeler, lightly peel outer section of fennel bulbs.

2. On a cutting board, slice the bulbs lengthwise, making 1/4-inch thick pieces; set aside.

3. Cut tomatoes and oranges into 1/4-inch thick slices and arrange them with fennel slices, intermittently, on a plate.

4. Add lemon juice, salt, pepper and a drizzle of olive oil.

5. Finish the salad with a sprinkle of shredded mint leaves and garnish with olives.

Serve Fancy Fennel Salad alongside Salmon Nicoise Salad; Kiwi, Mozzarella & Papaya Skewers; or Roasted Peppers (recipes previously published by The Kitchen Buzzz).

Text and Photographs ©2010 Nancy DeLucia Real

ENTER OUR KITCHEN, WATCH & LEARN

Although red bell peppers are delicious when freh and added raw to salads or other foods, they’re quite succulent when roasted. This is because their naturally sweet flavors are enhanced in the roasting process. Make this traditional “peperoni arrostiti” salad and discover why Italians have such delicate palates. After savoring every ingredient in this delicacy, you’ll never go back to ready made roasted peppers!

Active prep time: 5 to 20 minutes
Inactive prep time: 10 to 15 minutes
Serves: 4 to 6

Ingredients:
3 to 4 large red bell peppers, cut in half lengthwise, seeds and stems discarded
Salt and pepper, to taste
4 to 5 tablespoons extra virgin olive oil
2 cloves garlic, peeled and sliced
3 tablespoons fresh chopped Italian flat-leaf parsley or fresh basil

1. Line a 12 X 18-inch baking sheet with aluminum foil. Place peppers, rounded side up, on foil-lined sheet.

2. Place baking sheet with peppers on an oven rack positioned 6 to 8 inches away from overhead oven broiler/grill.

3. Roast peppers 8 to 14 minutes or until skin is charred.

4. Transfer baking sheet with peppers to a counter and cool, 10 to 15 minutes. Remove and discard the charred skins from roasted peppers.

5. Cut the peppers lengthwise into 1/2-inch thick strips. In a glass or porcelain serving bowl, toss the peppers together with remaining ingredients. Taste and adjust seasonings.

Serving tips: Enjoy roasted peppers with Italian breadsticks called “grissini” or on toasted bread.

Accompany with some cheese, a salad and a favorite wine.

Buon Appetito!

Text ©2010 Nancy DeLucia Real
Roasted Peppers Salad Photograph Only ©2010 Nancy DeLucia Real

Salade Nicoise is a salad that originated in the city of Nice, located on France’s southern Mediterranean coast. Traditional ingredients for this salad are composed of raw vegetables, anchovies and tuna. In American restaurants the Nicoise Salad includes various types of lettuce, potatoes, green beans and hardboiled eggs. Because I favor salmon over tuna and love all types of fresh vegetables, I created a special version of this great French salad which is perfect for summer. Bon Appetit!

PREPARE AND ASSEMBLE THE SALAD:

8 small potatoes (red or white), cooked and cooled
6 ounces French green beans, cooked and cooled and sliced
4 hardboiled eggs, cooled and peeled
3 cups loosely packed fresh arugula leaves
3 cups loosely packed baby Romaine lettuce or mixed salad greens
1/3 cup thinly sliced red onion
1/2 cup Kalamata olives
1/2 cup Spanish Manzanilla olives
8 marinated artichoke hearts
1 pound fresh salmon, divided into fourths and poached or grilled

1. Cut potatoes in half; set aside (potatoes can be cooked a day ahead & refrigerated, uncut).

2. Cut green beans in half crosswise;  set aside (green beans can be cooked a day ahead & refrigerated, uncut).

3. Slice eggs into thirds; set aside (eggs can be cooked a day ahead & refrigerated, uncut).

4. Divide the arugula and lettuce or salad greens evenly among four dinner plates.

5. Divide potatoes, green beans and egg slices, onion slices, olives, artichoke hearts and salmon pieces evenly into four portions; arrange decoratively over lettuce mixture in four plates.

PREPARE THE LEMON VINAIGRETTE DRESSING:

1 garlic clove, crushed or 1/2 tablespoon finely chopped shallot
Juice of 1 lemon
3 tablespoons white Balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/4 cup vegetable oil
1/4 teaspoon salt
Dash freshly ground black pepper

1. In a small bowl, mix together the garlic or shallot, lemon, vinegar and mustard.

2. Slowly whisk in the oils until dressing begins to emulsify.

3. Stir in the salt and pepper. Taste and adjust seasonings.

4. Drizzle vinaigrette over salads.

Note: Dressing can be made up to a day ahead and refrigerated.

Serve immediately with wine.

White wine suggestions: Bordeaux, Pinot Grigio or Viognier.

Text and Photographs ©2010 Nancy DeLucia Real