I used a mandoline for this fresh clean salad. If you don’t have one, take your time and slice your ingredients thin.
½ bulb of Fennel
½ Anjou Pear
Pinch Sea Salt
A few twists of cracked Black Pepper
1 dried Apricot-hand sliced very thin
A few Mint leaves
Slice Pear and arrange on the bottom of your serving plate.
In a small bowl place sliced cucumber and fennel Add salt and pepper.
Add 2 tablespoons dressing and toss. Place mixture over pears. Sprinkle with apricots.
Apple Cider Vinaigrette
On a small bowl add
5 mint leaves
½ teaspoon sugar
1 tablespoon Apple Cider Vinegar
Macerate together with a wooden spoon.
Add remaining vinegar, a pinch of sea salt , a few twists of Black Pepper and a pinch of white pepper.
Squeeze ¼ Meyer Lemon and zest. Mix together.
When I go to Paris an overwhelming force hustles me into La Bon Marche Food Hall directly to the Celeriac Salad.! Its fresh crunchy creamy goodness is like a magnet! The tenderness of the Celeriac makes this “French Coleslaw” unforgettable.
Here is my best shot !
zest of 1 small orange
1 head celeriac- grated
1 head fennel -grated
2 teaspoons dijon mustard
3 teaspoons mayo
3 tablespoons olive oil- (more if needed)
1 tablespoon fresh parsley-chopped
In a small bowl combine mustard, mayo, olive oil and lemon and zest- whisk until incorporated.
Add salt and pepper to taste. (don’t be shy)
Pour over grated veggies.
Toss well and refrigerate for at least 2 hours before serving.
Sprinkle with parsley before serving.
This recipe Is a staple in my kitchen. It is so versatile, easy and it fits into so many recipes. You can eat it by itself , in an omlette, with cheese and crackers, as a relish on sandwiches, on top of fish, or even mix it into ground beef to make the most savory meatloaf. Sooo Good and so many possibilities. Use it as a point of departure!
- 2 slices bacon –chopped (optional)
- 2 yellow bell peppers – thinly sliced
- 1 bulb fennel- thinly sliced
- 2 stalks celery-thinly sliced
- 2 shallots –thinly sliced
- 3 tablespoons- olive oil
- 1 red thai chile – chopped fine (optional)
- Zest of one small orange
- 2 tablespoons – truffle oil (optional)
in a large frying pan on medium , heat olive oil . Add shallots and cook for 5 minutes.
Add the rest of the ingredients and sauté for 20 minutes.
Turn heat to very low and continue to cook until all is soft and melded together (about another 30-40 minutes.)
For an even more savory depth, top with a drizzle of your finest balsamic vinegar .