DDD #92 – Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette

serves 4

for the vinaigrette

2 lemons

olive oil

Balsamic vinegar (optional)

S&P

for the salad

1 cup walnut pieces

2 fennel bulbs – sliced as thinly as possible

2 large granny smith apples – cored & sliced as thinly as possible

2 or more cups arugula

 

INSTRUCTIONS

Squeeze the two lemons – getting as much juice as possible.  Whatever you get there – add an equal amount (or a tad less) of olive oil.  Season with S&P.  Add a splash of balsamic, if you like.

In a dry pan, toast the walnut pieces until they become aromatic & just begin to brown.  A minute or 2.  Set aside off of heat.

Toss the sliced apples, fennel & arugula & nuts.

Serve with dressing.

 

 

 

Vegan Fingerling Potato, Avocado, Fennel and Watercress Salad

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Full disclosure – I saw this recipe on Foodness Gracious & had to try it.  I made it for my Memorial Day BBQ & was under great time pressure to cook everything & photograph things & still get the house prepped for guests etc – and I never got photographs of this salad that looked as appetizing as this salad actually is.  Even the edible flowers just look messy – so please forgive the sub-par images – but this salad is clean & light & different. Watercress is spicy & fennel has that mild licorice flavor (shave or slice the fennel very thinly to avoid pieces that might be overpoweringly flavorful) & the avocado & potatoes add a creamy mellowness that balances it all out.  Truly a delightful salad.  The original recipe had pancetta in it but I eliminated that.

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Vegan Fingerling Potato, Avocado, Fennel and Watercress Salad

Serves 6

INGREDIENTS

1 pound very small potatoes

4 tablespoons fresh lemon juice

4 tablespoons olive oil

½ cup finely sliced (shaved) fennel

1 teaspoon chopped fresh lemon thyme (or regular thyme)

1 large ripe avocado

Salt and cracked black pepper

1 large bunch watercress leaves

Edible flowers as garnish (optional)

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DIRECTIONS

Bring 1½ quarts of water to a boil.

Add the potatoes and cook for about 10 minutes or until you can pierce them easily with a sharp knife.

Once the potatoes are cooked, drain and fill the pot with cold water and ice to. Set aside to cool.

Combine the lemon juice and olive oil and whisk well.

Drain the potatoes once more from the cold water and pat dry with a paper towel.

Transfer to a large bowl, chopping any large sized potatoes in half.

Add the fennel and thyme.

Peel the avocado and cut into dice. add to the bowl.

Season with salt and pepper.

Add the watercress leaves and gently pour in the oil and lemon mixture.

Toss well and serve at once.

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Tricolore Salad with Shaved Brussels Sprouts, Belgian Endive and Radicchio

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Few things are easier to throw together than salads & this salad is no exception.  Simple ingredients, clean & light & so pretty.

You could use other ingredients like – arugula or frisee (curly endive) or shaved fennel.  Whatever floats your boat.

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Tricolore Salad with Shaved Brussels Sprouts, Belgian Endive and Radicchio

Serves 2

INGREDIENTS

3 heads Belgian Endive – thinly sliced

6 large Brussels sprouts – shaved with a mandolin or very thinly sliced

1/2 head radicchio – thinly sliced

(you should have approximately the same amount of each)

1/4 cup nice olive oil

2 TBS fresh lemon juice

S&P to taste

1/4 cup or more (to taste) of grated or shaved Pecorino or Parmesan (or vegan alternative)

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DIRECTIONS

Slice up the leafy guys.  In a small jar or in a bowl – mix the lemon & olive oil.  S&P to taste.  Tweak the lemon to oil ration to suit your taste.

Toss the salad with the dressing & 1/4 cup of cheese.  Plate it up & serve with more cheese & freshly cracked pepper.

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Endive, Mushroom & Shaved Parmesan Salad with Lemon & Olive Oil

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Sometimes salads full of little bits of a thousand things are fun & satisfying.  Things like candied nuts & pomegranate seeds & bits of cheese & croutons or fruity things.  But sometimes minimalist salads are fun, too.  My two favorite salads of all time are of the latter variety.   The first is one I put on top of pizzas all the time – a simple arugula & shaved Parmesan salad.

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The other is this salad I present today.  They served it at what used to be my favorite Italian place in Los Angeles – Chianti.  It was a dark room with booths & opera playing & the food was simple & lovely.  I always got this salad.

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There are really just three ingredients & they are all equally important.  If you do not like mushrooms – this salad ain’t gonna work.  If the light bitterness of the endive bugs you – ditto.  And if a salad made of about 1/3 shaved Parmesan is not on your diet – skip this guy.  But if you like those three things – this will be pure joy for you.  Light & clean & simple & so good with a crisp glass of white wine!

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Endive, Mushroom & Shaved Parmesan Salad with Lemon & Olive Oil

(salad for one)

INGREDIENTS

5 large mushrooms – sliced

2 heads endive – sliced

Parmesan – shaved (or vegan alternative)

Olive oil

Lemon juice

S&P

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DIRECTIONS

Toss the mushrooms in a little olive oil & lemon juice & some salt.  Go light but just add enough to get some on all the mushroom slices.  These can sit for a while or be used immediately.  Letting them sit a bit is good, though, because the mushrooms absorb the flavors, soften a bit & take on a richer color.

Make a dressing with about 1/4 cup olive oil & the juice of 1/2 a lemon & some S&P.  Taste & adjust the flavors to your palate.

Then simply toss the endive with the a boat load of shaved Parmesan & the mushrooms.  Drizzle with the dressing & eat this fucker up!

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I know I say that a great many of my recipes are born simply of what I have handy and it is true.  It is true even when I say that all I had around was a bag of Brussels sprouts and an aging pomegranate.  And pistachios.  And when I thought to make a salad of them, I wished I had some dried cranberries to add to it.  I don’t typically go for dried fruit in anything but dried cranberries just sounded so right for this.  I dug deep in my crisper drawers looking for some other inspiration & found an unopened but very old & gross bag of raisins & while I wondered why I ever even bought a bag of raisins because, you know, ew – raisins – I spotted a bag of something from a bulk bin in the corner of the drawer.   Closer inspection revealed it to be a small bag of dried cranberries!  WTF?  Why did I have dried cranberries?  Quickly, I wished for a series regular gig on what would turn out to be a long running & iconic HBO series and waited for a few seconds for my life to change.  Nothing.  A few minutes later I was still me, still unemployed & still holding the bag.  Of dried cranberries. Fuck.  I hate when I waste the wishes that will be granted on things like a small quantity of dried cranberries.  I felt like Peter Griffin on Family Guy when, confronted by a real, live genie, wishes for his own personal theme music & not to have bones.

So, yeah.  Career still on hold but that’s a go on the salad!

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Salads aren’t really recipes, are they?  I made this guy for myself & I used about 8-10 medium-sized Brussels sprouts & ate the entire salad – even though it was probably enough for two.  So – anyway – I will give you rough estimates of what I used but you can add or subtract ingredients & adjust quantities to suit your own taste.  If there is wiggle room in making anything – it is salad – so go for it.

I made a simple dressing of lemon & olive oil & then decided I wanted something a bit creamier – so I added a bit of Greek yogurt.  You can skip that or, if you are vegan, add a bit of vegan mayonnaise.   Or use another of your favorite dressings.  I ain’t judging.

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

Serves two

INGREDIENTS

10 medium-sized Brussels sprouts

Handful of pistachios

Handful of dried cranberries

Handful of pomegranate seeds

For the dressing

1/3 cup Greek yogurt (or vegan mayonnaise)  – optional

2 TBS lemon juice (or nice wine vinegar)

1 TBS olive oil

S&P to taste

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DIRECTIONS

Whisk the dressing ingredients together & season with S&P.  Taste & adjust the flavors.  Some like lemon more than others.  Some like more salt.  Suit yourself.

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Toast the pistachios in a dry pan for 2-3 minutes, until aromatic & beginning to change color.  Stir the whole time & take care not to burn them.  Set aside.

Trim the hard ends off the Brussels sprouts & shred with the blade of your food processor or cut thin by hand.  Be sure to break up any of the white cores that remain – even cutting them by hand if your food processor let them slip by.

Now, just toss all that shit together (go easy on the dressing) & eat both servings yourself.  FTW.

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Fig, Fennel, Blackberry & Goat Cheese Pizza

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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If you live even remotely near Glendale, California – you simply MUST check out Super King – the grocery store near there on San Fernando Road by the 2 freeway.  It is so friggin’ CHEAP to buy produce there AND they have lots of unusual seasonal items like squash blossoms & sour grapes & grape leaves etc.  I bought kale there this week – 3 for .99 cents.  Kale costs $2.50 a bunch at my local Gelson’s.

Anyway – on my last trip to Super King – I got a litle container of blackberries for about .79 cents and I bought a container of green figs.  I wasn’t sure what I would do with either (as I find blackberries always to be disappointingly sour and I have never purchased a fig before) but they were practically free & offered new culinary avenues to explore.  As it turned but, I didn’t explore very far – in that – I just made another pizza but it was a delicious & uniquely flavored pizza with a lot going on.  As it turned out, I again found all but a few of the blackberries to be sour & I found myself picking them off of this pizza as I ate it.  And I did eat it.  ALL of it.  But not the blackberries.  So – if you make this pizza – be sure to use very ripe berries or eighty-six them entirely.  They add a pretty color but there are so many other flavors vying for attention here – you won’t miss the berries.

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Fig, Fennel, Blackberry & Goat Cheese Pizza

INGREDIENTS

(I won’t list quantities here because that is a matter of taste)

Pizza dough of choice (mine is HERE)

1 fennel bulb – shaved very thinly

Blackberries

Goat cheese

Walnuts – crushed a bit

Figs – cut thin

Honey

Fresh rosemary – chopped finely

olive oil

S&P to taste

Crushed red pepper (optional)

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DIRECTIONS

Heat your oven to 450-500 degrees & be sure it reaches temperature before putting your pizza in there.

Roll out your dough & put it on the cooking sheet.  Brush some olive oil on there & maybe lightly salt it.  (I went a little heavy with the olive oil.  Oops!)

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Set the walnuts aside for now.  Then, simply layer the fennel & some rosemary & figs & berries & goat cheese & on your crust.  Top with more rosemary.

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Bake the pizza for 12-18 minutes or until the crust is browned & the cheese melted a bit.   When you think the pizza is about 3 minutes from being done – add the walnuts.  Finish baking.

When the pizza is done – drizzle all over with honey.

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Slice it up & eat it.  I added some crushed red pepper because that is how I roll.  Enjoy!

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Golden Beet Carpaccio & Shaved Fennel Salad with Pomegranate & Hazelnut Vinaigrette

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Salads are very forgiving.  I sometimes feel like a cheat or a fraud when posting recipes for them but then I remember that lots of folks are intimidated by cooking at all and that they like the security of instruction.  So – I post this delicious salad today.  But – except for the vinaigrette – I won’t really post quantities.  I trust you to use the ratio of beet to arugula to fennel to cheese to suit your own tastes.

I used pomegranate wine vinegar & hazelnut oil because I have them & I want to use them before they spoil.  Plus it makes my recipe sound really fancy.  You could use olive oil & any nice wine vinegar – flavored or not.  I used walnuts but you could use almonds or pecans – or whatever.  Even hazelnuts!  Maybe add pomegranate seeds or a squeeze of fresh orange juice to the dressing.  The sky is the limit.  Hate fennel?  Lose it.  Use another fancy green other than arugula.  Get it?  Got it.  Good.

Oh!  And now all my posts have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Golden Beet Carpaccio & Shaved Fennel Salad with Pomegranate & Hazelnut Vinaigrette

INGREDIENTS

Beets – I used golden AND red.  You can use one or the other or both.

Fennel

Walnuts – or other nut

Arugula – other green

Feta cheese – or goat or cotija or other flavorful cheese

2 TBS pomegranate wine vinegar – or other nice wine vinegar

4 TBS hazelnut oil – or other nice oil (even olive oil)

1 tsp honey

S&P

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DIRECTIONS

Wrap your beets in foil & roast at 450 for about 30-45 minutes, depending on their size.  When tender, cool & peel them.

Toast your nuts in a dry pan for about 3 minutes.

Blend your oil, vinegar, honey & some S&P for the vinaigrette.

Slice the beets & fennel very thin with a mandolin or by hand – the thinner the better.

LIGHTLY dress the arugula with a small amount of vinaigrette.

Create a fan on a plate with the sliced beets.  Top with some shaved fennel.  Put some dressed arugula in the center & top with the toasted nuts & cheese & maybe some fresh ground pepper. I added a little garnish of red beets.  You could do a fan of red beets & top with golden – or use one color for all of it.

Shove it in your face while watching The Voice & scream, scandalized, every time the Swon Brothers get saved by America.  🙂

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