Fennel, Winter Squash and Watercress salad

 

Preparation time: 5 minutes

Cooking time: 25 minutes

1 bulb fennel, trimmed
450g(1lb) butternut squash, deseeded but unpeeled
2 medium red onion, peeled and sliced
4 cloves garlic, unpeeled
1 tbsp olive oil
1 tbsp pine kernels
1 (85g) bag watercress
For the dressing:

1 tbsp olive oil
1 tbsp clear honey
2 tbsp red wine vinegar
1 tsp wholegrain mustard
To serve: crusty bread

 

Quarter then slice the fennel; cut the squash into chunky wedges. Place the fennel and squash in a large roasting tray with the onions, garlic and oil and toss well to mix. Season then roast for 15 minutes. Add the pine kernels and roast for a further 5-10 minutes until all the vegetables are tender.

Remove the garlic from the roasting tray and squeeze the flesh from the papery skins, onto a chopping board. Use the blade of a knife to mix the garlic to a paste and place in a screw-top jar. Add the remaining dressing ingredients and shake well to mix. Season to taste.

Place the watercress leaves in a salad bowl, add the roasted vegetables and dressing and toss well to mix. Serve straight away with crusty bread.

RADICCHIO SALAD WITH SPANISH BLUE CHEESE AND PEPPERED ALMONDS
1 head butter lettuce, torn into bite-size pieces
1 head radicchio, torn into bite-size pieces
8 ounces blue cheese (preferably Cabrales), crumbled
1/4 cup red wine vinegar
5 tablespoons almond oil or olive oil
Peppered Almonds
Combine lettuce, radicchio and cheese in large bowl. Pour vinegar into small bowl. Gradually whisk in oil. Toss lettuce mixture with vinaigrette. Season salad with salt and pepper. Sprinkle Peppered Almonds over and serve immediately.

Bon Appétit
March 2000

PARSLEY, RADICCHIO, AND NAPA CABBAGE SALAD WITH LEMON VINAIGRETTE
1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup plus 1 tablespoon olive oil
6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)
4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)
2 cups thinly sliced radicchio (1/4 lb)
Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.

Gourmet

 

 

 

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