This colorful salad is perfect for brightening up a gloomy winter day. In Los Angeles, we have access to amazing fennel and citrus at this time of year, and this salad was created to highlight the seasonal flavors and texture. At Picnic LA, we use exceptional J.J.’s Lone Daughter Ranch Valencia oranges and Underwood Family Farms sweet fennel. Savoy cabbage adds a satisfying crunch, while citrus juice bursts through with tons of flavor.— Executive Chef Alex Resnick
This simple salad is a great change of pace from a traditional greens salad, and it pairs wonderfully with chicken or fish. The shaved fennel and onions give it crunch, and it's livened up by a bright lemon vinaigrette. It can also double as a slaw; try it atop a pulled pork sandwich.
The recipe is from Jaleo in Washington, DC and is part of our Clementina celebration running now through December 30th.
“One of my favorite holiday ingredients is the Spanish Clementine! It’s so sweet and juicy and brings the perfect balance of sweetness and acidity to any dish. The clementine season is very short so each year we pay homage to this beautiful fruit at my restaurant Jaleo in Washington, DC. This year, we are doing many specials but one of my favorites is a humble clementine salad, with fennel almond, olives and pomegranate which brings together the flavors of my home in a perfect way!"
The other day, I found myself with some leftover fennel, so I decided to make a salad with some other things that I had on hand. All I can say is that this fennel and parmesan are quite the combination.
Click here to see more recipes from Cindy's Table.
Stuffed squash is one of those great “kitchen sink” dishes that allows you to repurpose all kinds of leftovers without anyone being the wiser. In fact, whenever I have a little extra room in the hot oven, I’ll bake off a few squash and then store them in the refrigerator. Later in the week, when I’ve got a few nights’ worth of leftovers, those squash’ll be ready and waiting to be stuffed and baked. An aioli like the one here adds in an awesome creamy-spicy kick.Recipe courtesy of Guy Fieri.
There’s just something simple about fennel and arugula that makes me feel happy. So, if you’re a fennel fan and you like arugula, too, why not toss in some fresh thyme? Oh yeah, and a little marjoram, too. This salad is a perfect side dish for any meal or can be served as an appetizer. Trust me on this one.
She’s a winner.
The first time I stumbled upon watermelon radishes was at the Berkeley Farmers Market, more than two years ago. I was searching for parsnips and thought this was it! The cheery crew at Happy Boy Farms warned me that it was a spicy radish. I had never seen a radish so... large. She took a knife out from her back pocket and cut it open.I was in awe. The vibrant color completely had me. I fell in love with the somewhat tie-dyed design made of the brightest pink I had ever seen. Yes, I was buying purely on beauty. I took a paper bag and filled it with different sizes and shapes. I had no idea what to expect when I got home.Tenderly, I took one of the radishes out of the crumpled bag, scrubbed the just-picked dirt off, and took a big bite. The spicy juices started to run down the corner of my mouth, and I was hooked. It was like my first kiss; wet, unknown, and a little bit spicy. I continued to slice a couple more, then I laid them on a plate and buttered a piece of still warm baguette. I put a couple vibrant slices onto the creamy butter and sprinkled Maldon salt over the top. It was perfect.Since that first "kiss" some two years ago, watermelon radishes grace our table very often as an afternoon snack or mixed with tender greens for a dinner salad. Now that we are working from home, full-time, I am on the lookout for simple but delicious lunches. This salad is one of our favorites. It is full of sweet fennel and spicy watermelon radishes with a drizzle of olive oil and fresh squeezed Meyer lemons. It screams spring time, doesn’t it?
This salad is bright and refreshing, with lots of textures from all the citrus and the squid, and pops of flavor from all the fresh herbs. If you can’t get the citrus listed below, try any low-acid citrus fruit.