Wednesday, May 22, 2013
One Dish at a Time Recipes by Valerie Bertinelli
Fennel Salad with Goat Cheese and Pine Nuts
PREP TIME: 20 MINUTES / TOTAL TIME: 20 MINUTES / SERVINGS: 4
Valerie says: One of the most compelling reasons to live in California just might be the wild fennel that grows near my house. I love, love fennel every which way—roasted, braised, grilled, pureed, and raw—and also love how it can go from forceful and crisp to creamy and mellow, depending on how it’s prepared. This salad features very thinly sliced fennel and peppery arugula, two vegetables with big-time personalities that play well together. The flavors are intense and intensely satisfying, which is key when you’re trying to eat well.
1 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
3 c loosely packed baby arugula leaves
1 bulb fennel, fronds removed and chopped, and bulb cored and thinly sliced using mandoline
2 oz goat cheese, crumbled
2 Tbsp pine nuts, toasted
1. COMBINE vinegar and kosher salt and pepper to taste in small bowl. Add oil in a steady stream, whisking constantly.
2. PUT arugula and sliced fennel in medium salad bowl. Add vinaigrette and toss to coat thoroughly. Season to taste with salt and pepper. Scatter fennel fronds, cheese, and nuts on top and serve.
NUTRITION (per serving) 190 cal, 4 g pro, 7 g carb, 4 g fiber, 16 g fat, 4.5 g sat fat, 180 mg sodium