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fennel recipes
Arugula Salad With Radish, Fennel and Mustard INGREDIENTS Yield: 4 to 6 servings * FOR THE DRESSING * 1shallot, finely diced * Salt and black pepper * 2tablespoons lemon juice * ½teaspoon lemon zest * 1teaspoon red wine vinegar * 1tablespoon whole-grain mustard * 2teaspoons strong Dijon mustard * 3½tablespoons extra-virgin olive oil * FOR THE SALAD * 1small fennel bulb, trimmed and very thinly sliced * 1small watermelon radish, peeled, very thinly sliced * 1small salad turnip, peeled, very thinly sliced * 5ounces sturdy or wild arugula * 3large eggs, boiled 7 minutes, chilled and shelled (optional) * 6small red radishes, trimmed and very thinly sliced * 1(1-inch) chunk of peeled horseradish, for grating (optional) PREPARATION * Step 1 Make the dressing: Put the shallot in a small bowl or small jar with a lid, and season to taste with salt and pepper. Add lemon juice, zest and vinegar, and let sit for 5 minutes. Add mustards and stir to dissolve. Add olive oil, and whisk (or cover and shake if making in the small jar). * Step 2 Prepare the salad: Put sliced fennel and watermelon radish in a salad bowl or on a large platter. Season with salt and pepper to taste, then dress lightly with 2 to 3 tablespoons of the dressing. Add arugula and toss well, keeping some of the slices on top. Add more dressing to taste, but don’t overdress. Add a pinch of salt and toss again. * Step 3 If using the eggs, cut them in half, give them a speck of salt and arrange over the salad. Garnish with red radishes and grate a little horseradish over the salad, if desired.
Giant Roasted Vegetable Platter INGREDIENTS Yield: 8 to 12 servings * 1(1½-pound) head purple, white or orange cauliflower, cut into bite-size florets * 1¼ to 1½ pounds winter squash (such as kabocha, delicata, butternut or honey nut) halved, seeded, and cut into 1-inch-thick crescents or rounds * 1pound broccolini or sprouting broccoli, trimmed * 1pound carrots, trimmed, peeled, halved lengthwise * 1fennel bulb, trimmed but core left intact, cut lengthwise into 8 wedges * 1large red onion, peeled but root left intact, cut lengthwise into 8 wedges * Extra-virgin olive oil, for drizzling * ½ teaspoon fine sea salt, more for sprinkling * ½ cup whole-milk yogurt * 1garlic clove, finely grated * 2teaspoons fresh lemon juice, more to taste * Apple cider vinegar, for drizzling * Hot honey, for drizzling * Cumin seeds or white sesame seeds, for sprinkling * Pomegranate seeds, for sprinkling (optional) * 1cup chopped cilantro, mint or parsley PREPARATION * Step 1 Heat oven to 425 degrees. Line 3 large rimmed sheet pans with parchment paper. Lay vegetables out on the pans, keeping the same kinds together. Drizzle vegetables with olive oil, and sprinkle generously with salt. Roast vegetables until tender and golden, flipping them halfway, and using a wide spatula or tongs to remove them from the pans as they are done. The timing will look like this: broccolini, 10 to 15 minutes; red onions, 15 to 20; fennel, 20 to 25; cauliflower, 25 to 35; squash, 30 to 35; carrots, 30 to 40. * Step 2 While the vegetables are roasting, put yogurt in a small bowl. Whisk in grated garlic, lemon juice and ½ teaspoon salt. Taste for seasoning, and add more lemon juice and salt as needed. * Step 3 Arrange the roasted vegetables artfully on a platter. Top with dollops of garlicky yogurt. Drizzle with more olive oil, apple cider vinegar and hot honey. Sprinkle with cumin seeds or sesame seeds, pomegranate seeds and chopped cilantro. Serve warm or at room temperature.