Friday, November 10, 2006

Another installment in my salads for posterity series:

1/2 head of frilly lettuce, torn
1/2 fennel bulb sliced very thinly
1 clove of garlic minced
about 1/4 cup crumbled good quality feta
juice of 1/2 lemon
drizzle of good olive oil
salt & freshly ground pepper

This was very good but in the future I would increase the fennel and use the whole bulb (minus the fronds stalks of course). I got the fennel + lemon combination from Orangette.

edited to add: We tried this again with more fennel and the addition of a couple of slices of good bacon fried up crisp, chopped up, and scattered over the top. The extra saltiness made an incredible difference and turned this into serious business. With bacon it's easily a fancy company kind of salad.

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