In the meantime, let's go for 'the best salad yet' for this finocchio treat (and yes I do know that finocchio is also slang for poof in Italian- so I have a number of friends who LOVE this salad for just the reason! Yay for Mardi Gras!).
And I'll freely admit that I am in love with it, for it's cute name and flavour.
Happily, so is Patience, so there's a lot of salad on the menu right now. Which is great considering I have 9 months to get ship-shape for my wedding dress and a whole lot of good eating to do between now and then- and I don't plan on stinting in the food department, maybe just modifying is all. Damned be diets! So finding an adorable salad option that makes a meal all on its own is just a win-win-win for me!
- 2 medium fennel bulbs- finely shredded
- 1 tsp coriander seeds
- 2 tablespoons walnuts- smashed
- 1/2 tsp salt (or to taste)
- 2 tsp pomegranate molasses
- good squeeze lemon juice (we use half a lemon)
- drizzle of olive oil (best quality really makes all the difference)
- grind of fresh cracked black pepper
- Tablespoon fresh mint- shredded
- dash of white wine vinegar
In a mortar and pestle smash the coriander seeds, walnuts and salt- then lightly toast in a hot frypan. When the fragrances are released, take it off the heat- you don't want this to burn. Put to one side.
In a large salad bowl toss shredded fennel, lemon juice, olive oil, pepper, mint and red-wine vinegar to coat and combine. Toss through the toasted nut mix and last or all add the pomegranate molasses. Toss through and serve in a big white bowl as a light and satisfying dinner for two.
Serve with a chilled white or rose and then quietly drift away to heaven on a crunchy fenocchio salad dream.
Note: this salad was inspired by a recipe from the Elizabeth Bard novel with recipes Lunch in Paris- a perfect read for any lover, foodie, or lover in love with food... let us all eat fresh from the market and surrounded by love. Even in our darkest days.
* We sometime add some fennel seeds to the nut/seed mix too.