Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Thursday, May 27
Fennelicious
Used fresh fennel for the first time yesterday. I was reading for good salad ideas in one of my favorite "here's how to do everything" books - A New Way to Cook, and found a nice crunchy asian salad/slaw thing. I monkeyed with it a bit, and here's what I ended up with:
Crunchy Viet Salad
1 fennel bulb, sliced & laid out to dry slightly
1 hothouse cucumber, ditto
1 handful flat leaf parsley
handful chopped peanuts
Dressing
1/4 cup lime juice
1/2 small red onion, sliced or chopped
little bit of sugar or honey
1 diced thai chile
1 knob grated fresh ginger
splash fish sauce
glug toasted sesame oil
salt & pepper
Combine dressing ingredients and let marinate for at least an hour. Then combine with salad and eat immediately or let the whole thing marinade for up to a few days. You might want to add the peanuts right before eating in either case so they don't get soggy.
Time posted: 10:05 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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