Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, April 16, 2012

Fennel, Potato, Arugula Salad

I’m a long time fennelholic, and I don’t consider it a problem at all.  I love it plain, roasted, braised, or most often in a salad.  To prepare I find it easiest to first cut away any fronds from the top of the bulb, slice in half the long way, peel away the course outer layer, then slice thinly.  This time I around I tossed it with some chopped arugula, left over roasted potato slices, and a lemon vinaigrette.  Most often however I simply serve it with some shaved parmesan, extra virgin olive oil, and kosher salt.  And as summer is not far off, it’s also great combined with a sliced plum.

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