Subject: Fennel and Beet Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Jul 02 2002 - 13:10:30 EDT
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FOOD FUNNY
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Moria Siegel writes, "Just got this in the email, I think I need to
make this my personal motto. Keep up the good work!"
I read recipes the same way I read science fiction. I get to the end
and think, "Well, that's not going to happen."
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TODAY'S RECIPE
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This salad is a study in contrasts: the crunchy spiciness of the
fennel and the smooth sweetness of the beets make an unusual and
unexpectedly good combination.
Fennel and Beet Salad
1 lb (450 g) beets (about 4 medium)
1 large fennel (anise) bulb, trimmed and chopped
into 1/2-inch (1 cm) pieces
2 Tbs (30 ml) chopped fresh herbs such as basil,
tarragon, or chives
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
Wrap the beets in aluminum foil and roast them in a 400F (200C) oven
until tender, 45 minutes to 1 hour. Remove the beets from the foil
and plunge into ice water. When cool, peel and cut into 1/2-inch (1
cm) dice. Toss the beets, chopped fennel, and remaining ingredients
together and serve immediately. Serves 4 to 6.
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