Okay, it’s Friday, so I’ll make this quick. We all have things to do, weekends to plan, and happy hours to attend.
I talked about a delicious Greek salad a few days ago, and, you know, as much as I enjoy vegetables, I think my problem with salad is what’s generally the main part of it: the lettuce. Nothing against lettuce, it’s filling, and a blank canvas for whatever your heart desires t combine it with, but…it’s also kinda the most boring part of a salad. To me, anyway.
So sometimes you need to make a salad without lettuce, something that can be satisfying and crunchy on its own. This recipe comes from Bon Appetit, and was meant to be served with a succulent pan fried pork cutlet, but I made it on its own, and it was amazing.
All it takes is a fennel bulb, complete with fronds, some asparagus, parsley, a lemon, olive oil, and some salt and pepper.
Thinly slice the fennel, shave the asparagus, which is not as easy as it sounds, I’ll admit, and toss with parsley leaves, fennel fronds, lemon juice, olive oil, salt and pepper, and you have a bright, tart salad that is fantastic on its own, or as a companion to a rich piece of meat.
It’s different, and exciting, and shaving the asparagus gives it a texture you’re not used to from it, and it’s beautiful.
The recipe can be found here!