One of our members made mention that another wonderful aspect of our gathering was that we can enjoy also seeing each of our homes and how each one of us has decorated. Many of us have not been long time friends so some of us are visiting their homes for the first time. We were asked to be in this group because of our love of preparing and eating good food and not necessarily because we were already acquainted. I myself am getting newly acquainted with most of the members with the exception of two and it is such a joy visiting in each of their homes and getting to know them. I am enjoying this group of women so very much and what better way to meet and get to know new friends but with food.
"Fennel, Baby Arugula, and Green Apple Salad"
For the salad:
1 cup walnut halves or pieces
1 small bulb fennel with top
1 Granny Smith apple
5 ounces baby arugula
For the Dressing:
Juice of 1 lemon
Juice of 1 orange
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
1 shallot, finely chopped
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
Preheat the oven to 350 F.
Lay the walnuts out on a baking sheet and bake in the oven about 7 minutes, until toasted and fragrant.
Cut the top away from the fennel bulb. Pinch off a small handful of the fronds, coarsely chop them and reserve. Cut the fennel bulb in half lengthwise and carefully cut away the core.
Fill a large bowl with cold water. Slice the fennel crosswise as thinly as possible either with a chef's knife or a mandolin, and transfer to the water. Core the apple and slice the apple as thinly as possible. Add to the bowl with the fennel.
Whisk together the dressing ingredients or shake together well in a sealable container.
When all the elements of the salad are ready, strain the fennel and apples and lay out on a kitchen towel or paper towel to soak up the excess moisture. Toss with the arugula, then lay out on a serving platter. Pour the dressing over the top of the salad, then top with the walnuts and reserved fennel fronds.
Dave's Note: Fennel turns brown if left out in the open for too long, so if you want to prepare it in advance, submerge it in a large dish of cold water and squeeze a lemon into the water.
Using Dave's suggestion, I did put lemon in the water and it imparted a delightful lemon taste to the salad which I really liked. Another thing about this salad was that I had never used fennel but I loved the taste and the combination with the arugula and the vinaigrette made it a "Killer" salad. I will definitely make this again and again.
Good food and fellowship, a good time was had by all and I am still thinking about that darn pie. I think I need to make it like now.
I am sharing my post at Foodie Friday hosted by Michael Lee at Rattlebridge Farm. You can click HERE to see other wonderful recipes shared.
I hope each of you have a wonderful Memorial Day weekend. Stay safe and thank you for visiting.