A wonderful summer salad…enjoy…honey may be used in place of Lyle’s Golden Syrup.
1 small fresh fennel bulb
1 1/2 tbsp. freshly squeezed lemon juice, about 1 lemon
2 tbsp. extra-virgin olive oil
Salt & freshly ground black pepper, to taste
½ tsp. dried parsley
2 large orange’s, peel & segmented
2 tbsp. freshly squeezed orange juice (about ½ orange)
2 tbsp. Lyle’s Golden Syrup
2 tbsp. finely chopped fresh mint
Fresh fennel sprigs for garnish
Cut off the top of the fennel at the base of the stalk and remove the outer layer of the bulb. Slice the bottom portion off the base of the bulb, leaving the root end intact. Thinly slice the trimmed fennel bulb into paper-thin slices.
Attractively arrange the fennel slices on a serving platter. Sprinkle the lemon juice evenly over the fennel, drizzle with olive oil, sprinkle with salt, pepper and parsley.
Combine the orange segments, orange juice, Lyle’s Golden Syrup, chopped mint in a small mixing bowl. Toss to combine and place the mixture over the sliced fennel. Garnish with fennel sprigs and serve at room temperature.
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
2 medium carrots, finely chopped
1 stalk celery, finely chopped
½ head fennel, finely chopped
2 cloves garlic, minced
¼ teaspoon red pepper flakes, or to taste
1 teaspoon dried basil
Freshly ground black pepper, to taste
1 cup chicken stock
1 can diced tomatoes
1 can cannellini beans
½ lb. cooked pasta
2 tablespoons freshly grated parmigiano-reggiano cheese
Heat oil in a large skillet over medium high heat. Add chopped vegetables and cook until soft, about 5 minutes. Add pepper flakes, basil, parsley, ground black pepper, chicken stock, tomatoes and beans. Bring mixture to a boil and simmer for 15 minutes. Add cooked pasta and simmer an additional 2-3 minutes. Garnish each serving with grated cheese.
Yield: 4 servings
Galena’s Cucina/Gail Churinetz