Bring on the fennel
Mark Bittman writes a column for the New York Times Dining and Wine section called The Minimalist. Additionally, he writes a Times blog called Bitten it's always well worth a look.
Mark Bittman is considered one of my food heroes. He likes excellent food, however backs faraway from the unnecessary hoopla that frequently surrounds it. Great ingredients, truly prepared; who may want to ask for something extra?
This week, he took on one of my favored vegetables, fennel. I run it via a mandoline, throw it in a bowl with some break up oranges and a handful of cashews and tuck into a bowl of heaven. Really. It tastes like Amalfi.
This week, Bittman mixed fennel with one of my different favourite veggies, celery. Fennel and celery have surprisingly comparable textures and it by no means befell to me to mix them. This is an ideal counterpoint to a season of vacation overindulgence.
2 medium fennel bulbs, trimmed, a few fronds reserved
three celery ribs, trimmed
1/four cup extra virgin olive oil
three tablespoons fresh lemon juice, extra to taste
Salt to taste
1/four teaspoon black pepper, greater to flavor
Freshly shaved Parmesan cheese.
1. Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is relatively difficult. Use a mandoline to slice quarters thinly; slice celery equally skinny.
2. Put sliced fennel and celery right into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss lightly to mix. Top with plenty of freshly shaved Parmesan and chopped fennel fronds if you like.