Sunday, April 28, 2013
Fennel-Citrus Salad with Meyer Lemon Dressing
True Bistro in Somerville, MA for dinner. Although we went on a Tuesday night, we had a half hour wait (there are only 31 seats and the configuration makes a party larger than two logistically harder to accommodate). The wait was well worth it. The evening really started when Ed, who knows I ration the butter, eggs and cream, asked what he should order. Since the restaurant is vegan, I could reply, "Anything you would like!" The three of us each ordered a different salad, large plate, and dessert* and all were deemed good to excellent. I am looking forward to return visits. Meanwhile I am going to start cooking from Veganomicon, which has been sitting on my desk for weeks, and from Vegan Pie. While the vegan "cheeses" and sauces, olive oil crust and "whipped cream" will take some time to perfect, Chris's fennel salad was an easy inspiration.
This salad begs for a mandolin as thinner fennel would definitely be a plus, but the real star is the Meyer Lemon Dressing which would be great on other salads as well. While the lemon zest could be used in the dressing, I chose to use it as a garnish with the nuts.
Combine and whisk until very smooth:
1/4 c extra virgin olive oil
Zest from 1 meyer lemon (Reserve as garnish or use in dressing)
1/4 c meyer lemon juice
1 t Dijon style mustard (optional)
Slice very thin:
1 medium bulb fennel
1/2 medium orange, peeled
1 T parsley (or substitute fresh fennel weed)
2 T toasted hazelnuts (I am fresh out so used tamari almonds)
Toss fennel, oranges and parsley with dressing; depending on taste and actual amount of fennel used, this will probably be more dressing than needed. Reserve any remaining dressing for future use. Divide salad between two plates. Top with nuts and zest.
* Shaved fennel, citrus, Italian parsley, Meyer lemon vinaigrette, toasted hazelnut
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