Fennel, Pomegranate, & Orange Salad
I love this salad – it’s
delicious and refreshing, especially coming out of a week of pure gluttony.
It’s incredibly easy to put together; the only challenging part is extracting
the seeds from the pomegranate, however if that part seems daunting, buy seeds that are already extracted. Aside from being just plain tasty,
this salad is quite versatile – there are a number of different combinations
you can make. I’ve thrown prosciutto on top for some added salty goodness and I’ve
also had a fennel, orange and black olive salad that’s delicious. I kept this dressing
simple – olive oil, salt and pepper; however if you want a little extra twang,
throw in a splash of white balsamic.
Ingredient List
1 fennel
1 orange
1 pomegranate – deseeded
splash of olive oil
s&p, to taste
Method
Cut the fronds off the
fennel then cut the bulb in half. Slice the bulb into 1 ½ inch pieces. Peel the
orange and cut the pieces in thirds. Deseed your pomegranate.
Throw all of the
ingredients into a bowl. Drizzle with olive oil, s&p and balsamic, if
using.
Enjoy!
Variations
Prosciutto is great with
this salad.
If pomegranate seeds turn
you off, use black olives instead.
Balsamic is optional –
it’s a matter of preference.
Caitlin: Since this is pretty quick and easy to put together, an entire album would be too long so here are a couple songs that reflect the easy and simple salad.
Belly "Feed the Tree"
Pixies "Hey"
Drink of Choice
Caitlin: A Hansen's mandarin lime soda.
Variations
Fig & Prosciutto Salad with Goat
Cheese Medallions
This
salad is a meal in itself. The salty and sweet combination make it a
satisfying, tasty dish. The goat cheese medallions and white balsamic
vinaigrette add a nice bit of tang. I chose and recommend to crisp the
prosciutto, however, if you prefer, you do not have to do this. I feel crisping
it brings out the saltiness even more, which I like. I enjoyed my salad with
some crusty French baguette. I also recommend serving a cup or bowl of
minestrone soup for a heartier meal.
With all the wonderful fruit and veggies available during the Fall you
can get creative with this salad.
Ingredient List
¼
cup white balsamic vinegar
1/8
cup extra virgin olive oil
1 garlic clove, minced
Salt
Pepper
2
tbs pecorino romano cheese *optional
7
– 8 goat cheese rounds
¼
cup extra virgin olive oil, put in a ramekin
½
cup bread crumbs, put in a ramekin
6
figs, quartered
¼
lb prosciutto, sliced thin
1
bunch of romaine, washed and rougly chopped
1 bunch of radicchio, washed and chopped
Method
Preheat
oven to 400 degrees (for goat cheese medallions).
1)
To make the
vinaigrette: In a small bowl whisk
vinegar, olive, salt, pepper, minced garlic and pecorino-romano cheese. Set aside.
2)
To make the
Goat Cheese Medallions: Slice goat cheese with dental floss (in order to make a
cleaner cut). Roll the goat cheese into
small ball shapes, dip in olive oil and breadcrumbs. Place goat cheese on
baking sheet and bake until breadcrumbs are golden. Make sure to turn
medallions over halfway through baking in order for them to brown on both
sides.
3)
Tear
prosciutto into pieces and crisp in a sauté pan over medium-high heat for about
3 minutes.
4) Combine
lettuces (romaine & radicchio) with prosciutto and figs. Arrange 2 medallions on each plate per serving. Drizzle with vinaigrette and enjoy!
You
can roast acorn squash instead of using the figs.
You
can also omit the prosciutto and make this salad completely veggie.
Playlist
Monica: As
the holiday weekend came to an end, I felt great and enjoyed making this fresh
meal. These are the songs that
complemented my salad making process perfectly:
1)
Try a Little
Tenderness – Otis Redding
2)
Where It’s At
– Beck
3)
Blitzkrieg Bop
– The Ramones
4)
The Fool on
the Hill – The Beatles
5)
Mal Bicho –
Los Fabulosos Cadillacs
Drink of Choice
Monica: I
craved a tart bubbly drink, so I opted for some Sparkling Apple Cider.
A Recipe to Remember?
I
will definitely make this again, and try using the roasted acorn squash.
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