Shaved Fennel Salad

Oh, the cruelty of early summer.  Yeah, cherries abound and you can find those amazing Blenheim apricots at the farmer's markets. But real summer fun has yet to begin with peaches (peach crisp, anybody?) and amazing tomatoes (nothing like Ad Hoc's gazpacho in the blender on a hot day) and super sweet watermelon (can't wait to make again this watermelon and feta salad.) 

But one of the beauties of spring is fennel which, though available year round, is at it's best right now.  And this salad (adapted from Heidi Swanson's fantastic book, Super Natural Every Day , though simple in ingredients, is very very big on flavor and presentation both.  With it's bright citrusy flavor, crunchy veggie base and salty feta thing going on, it is a perfect gateway to summer kind of salad.  And it is pretty.  Never underestimate the power of pretty in food.

Ingredients

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup loosely chopped fresh Italian Parsley (yeah, I totally forgot this step, still good.)
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
Kosher Salt
Fresh Ground Pepper 
4 or 5 generous handfuls arugula
Honey, if needed
1/2 cup pine nuts, toasted
1/3 cup feta cheese, crumbled


Directions

Combine the zucchini, fennel and Italian parsley in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.
When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6.

Persimmon and Pomegranate Salad w/Arugula and Hazelnuts

This fall salad is adapted from Suzanne Goin's "Sunday Suppers at Luques." It is especially good as the salad at Thanksgiving dinner.

2/3 c hazelnuts, toasted
1 T plus 1 t hazelnut oil (I use walnut, but in a pinch, olive will do it.)
1 T finely diced shallot
3 T pomegranate juice
1/3 c pomegranate seeds (just buy the darn thing from the market, split it open and pop out the seeds while submerging it in a bowl of water...the seeds are much, much fresher and juicer than any pre sorted seeds you buy at TJs or any other market.)
1 T sherry vinegar
2 t rice vinegar
3 T olive oil
2 small fuyu (the flat ones) persimmons
1/2 lemon
1/2 pound of arugula

Chop the hazelnuts after toasting and toss them with the hazelnut/walnut/olive oil and a generous pinch of salt.

Place the diced shallot, pom juice, both vinegars and 1/2 t salt in a bowl and let sit 5 min. Whisk in the olive oil and pepper (I hate to whisk, so I put it in a bowl with a lid and shake shake shake it like a polaroid picture until blended.)

In a large salad bowl, toss the persimmons and pom seeds with the dressing (not all of it...use your judgment) and that lemon juice you squeezed out of the 1/2 lemon. Gently toss in the arugula and taste for seasoning. Scatter the nuts atop and beam with pride at the beautiful salad you just made.

Chicken Salad #2

This fantastic salad is from Nancy Silverton's "Twist of the Wrist" book. Amazing book and great recipe. Chicken Salad #1 is good also, but requires bacon, which I just don't do too often. But this entree salad is terrific for a hot day (like today!)


1 1/2 lb roasted chicken meat, shredded**
1 c. chipotle mayo (recipe below)
10 c watercress and or arugula
sea salt (can use kosher if you don't have sea salt)
1 avocado, chopped
olive oil
lime

Place the chicken in a large bowl. Add 3/4 c of the chipotle mayo (you can do less...I usually do 1/2 cup) and toss to coat.

Divide the greens evenly among 4 plates and sprinkle with sea salt. Mound some chicken onto the greens and then top with 1/4 avocado. Drizzle oil and squeeze a few drops of lime juice on top of the avocado. Sprinkle with more sea salt and pepper to taste.

Chipotle Mayo:

1 cup mayo
1/4 c finely chopped cilantro leaves
2 T olive oil
2 T lemon juice
4 garlic cloves, minced
1 1/2 t pureed chipotle peppers (buy can of chipotle peppers from supermarket, like Ralphs in Latino section, dump contents of can in food processor and blitz. Put in tupperware container in fridge where it will stay good for a long long long time...even years if you put a thin layer of oil on top.)
1 t kosher salt

Blend together in a bowl. You can save the rest in the fridge for sandwiches and more salad throughout the week.

**for those of you who don't have a roasted chicken around, you can take two bone in and skin on breasts (I suggest kosher), put them on a cookie sheet lined with foil and spread olive oil on top. Salt and pepper them and put them in a preheated 350 degree oven for about 40 min. Best roast chicken ever. Sometimes, I just eat these for dinner with a veg.

Israeli Couscous Salad with Feta

Israeli Couscous Salad w/ Feta (from either Bon App or Gourmet...I forgot.)

1 garlic clove
3 T lemon juice
1 t dijon mustard
1/2 c olive oil (I used less.)

2 1/2 c chicken broth
2 c israeli couscous


2 c 1/2 inch pieces asparagus, blanched 2 min, or roasted whole and cut into smaller pieces
2 c 1/2 inch pieces cuke
1/2 c chopped olives (optional)
2 large scallions, chopped
1/4 c mint, chopped
1 1/2 c crumbled feta

press garlic into a mall bowl and add lemon juice/mustard. whisk in oil. season w/ salt and pepper.

bring broth to boil, add couscous, cover and simmer for 10 min. transfer couscous to a bowl and sprinkle w/salt and pepper. let sit until it comes to room temp., tossing occasionally.

mix asparagus, cuke, olives, scallions, green onions and mint into couscous. add dressing, toss. mix in feta.