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Shaved Fennel Salad - From 101cookbooks.com

Shaved Fennel Salad

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup / .5oz/ 15g loosely chopped fresh dill
1/3 cup / 80ml fresh lemon juice, plus more if needed
1/3 cup / 80ml extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed
1/2 cup / 2 oz/ 60g pine nuts, toasted (I used almonds)
1/3 cup / 2 oz / 60g / feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

 Recipe and photos courtesy of 101cookbooks.com

Recipe and photos courtesy of 101cookbooks.com

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6.

Prep time: 10 min

Arugula Bacon & Bean Salad

This dish is great as a side or can take the stage as your lunch entree. Best enjoyed in the sunshine with your cocktail of choice. 

Ingredients

  • 1/4 cup olive oil
  • 2 strips of bacon
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 1 can white beans
  • 1 can kidney beans
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 1/4 cup fresh parsley, chopped
  • 8 cups arugula

Instructions

  1. Cook bacon on a skillet over medium heat for about 3 minutes, flip, and repeat. Drain oil, cut into small pieces, and set aside.
  2. Place the olive oil and onion in a saute pan over medium heat for 3-5 minutes. When onion becomes tender, add garlic and stir continuously for 1 minute.
  3. Stir in beans and water, cook for about 4 minutes. 
  4. dd lemon juice, parlsey, and salt and pepper to taste, stir well.
  5. Place washed arugula in a large bowl. Add the bean mixture and toss to coat. Top with bacon and serve.

 

 

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