SUGAR SNAP PEA SALAD WITH CALABRIAN PEPPER AND FENNEL
Whitney Otawka, whom you may remember from "Top Chef" or Hugh Acheson's Five & Ten restaurant in Athens, Ga., cooks at the Greyfield Inn. It's the only place to stay on Cumberland Island, the largest barrier island off Georgia's coast. The farmers who live there grow sugar snap peas, which she welcomes as one of the early tastes of spring. She is also a fan of Calabrian peppers packed in oil, which she started eating at Antico Pizza in Atlanta. She uses them to make a dressing base that enlivens the peas. The fennel, which needs to be sliced very finely, adds crunch and depth. Buy baby fennel, if you can find it. This is a great salad on its own, or use it as a kind of relish on grilled meat or braised lamb. There will be extra chile dressing, which is a fine condiment for grilled chicken. It will also add character to a pasta dish or even a slice of takeout pizza.
Provided by Kim Severson
Categories brunch, dinner, salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the dressing: Heat the grapeseed or other oil in a small sauté pan over low heat. When oil begins to shimmer add the garlic, shallot, Calabrian peppers, lemon zest and thyme. Gently cook for 1 minute, stirring. Remove from heat and transfer to a small mixing bowl. Add the olive oil, lemon juice, salt and pepper. Whisk thoroughly to combine.
- Make the salad: Wash the snap peas and remove the tough string that runs along the interior curve of the pea. Julienne the peas lengthwise, about 1/4-inch thick. Put the peas, fennel, 2 tablespoons of the dressing and the salt in a bowl and mix to coat the peas. To serve, sprinkle the mint over the top, drizzle on 1 tablespoon of the dressing and sprinkle the shaved pecorino.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 281 milligrams, Sugar 4 grams, TransFat 0 grams
BLACK-EYED PEA SALAD
This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn't find herb fennel, so I added a thinly sliced fennel bulb to the mix. Along with its refreshing flavor, the fennel bulb contributes a delightful contrasting crunchy texture. It's a great salad with or without the tomatoes.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 2h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the black-eyed peas, whole crushed garlic cloves, halved onion and bay leaf in a large, heavy saucepan and add enough water to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until tender but intact, about 45 minutes. Remove from the heat, remove the lid and allow the black-eyed peas to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves, squeeze the cooked garlic out of the skins and back into the black-eyed peas, and drain through a strainer set over a bowl.
- Transfer the black-eyed peas to a large bowl. Whisk together the lemon juice, vinegar, minced garlic, cumin, salt, pepper and olive oil. Toss with the beans. Add the remaining ingredients except the feta and toss together. If you want a bit more liquid with the beans, add back some of the broth (I found the dressing to be sufficient). Marinate in the refrigerator for at least 30 minutes before serving. Sprinkle the feta over the top and serve.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 512 milligrams, Sugar 6 grams
FENNEL, POMEGRANATE & BROAD BEAN SALAD
This bulgur wheat and chopped herb salad makes a scrumptious side to take to a picnic - drizzle the dressing over before serving
Provided by Cassie Best
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Boil the kettle and put the bulgur wheat in a bowl with a good pinch of salt. Pour over enough boiling water to just cover the bulgur, cover with cling film and set aside for 10 mins.
- Put the ingredients for the dressing in a jam jar or small bottle with some seasoning, screw on the lid and shake well. Uncover the bulgur wheat and, if there is any water left in the bowl, drain the bulgur, then tip into a large container for transporting. Add the herbs, fennel, pomegranate seeds, broad beans and pumpkin seeds, and toss everything together. Top with the salad leaves and pack the jam jar of salad dressing separately.
- Before serving, drizzle over the dressing and toss everything together.
Nutrition Facts : Calories 335 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
FENNEL, PEA AND BROAD BEAN SALAD
We had this salad as an appetizer at a diner party. My friend Samantha told me it was a Gordon Ramsay recipe. I am not a big Ramsay fan but think this salad is fab! So here it is to share...as far as I could tell the only thing Sam did different was giving us one egg each (quatered) Gordon says in his recipe to simmer the eggs for 9 minutes, seems a bit long to me, use your own judgement.
Provided by PetsRus
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim the fennel, cutting off the base and removing the coarse outer layer of leaves.
- Cut each bulb in half lengthways, then slice as thinly as possible, using a mandolin or a sharp knife.
- Place in a large bowl of iced water and leave to soak for about 10-15 minutes to crisp up.
- Boil the eggs, (the yolks should be set but still quite soft) drain, then refresh in a pan of cold water.
- Bring another pot of water to the boil, add the broad beans and blanch for 1 minute, then add the peas and return to the boil, blanch for another 3 minutes until the peas and broad beans are tender.
- Drain and refresh in a bowl of iced water.
- For the dressing, whisk all the ingredients together in a bowl, seasoning with salt and pepper to taste.
- Drain all the vegetables and mix, pour over the dressing and toss well.
- Shell the eggs, then cut into quarters lengthways.
- When ready to serve, heat a tiny drizzle of olive oil in a non-stick pan and fry the Parma ham slices until golden brown and crisp, turning once. Divide the salad and eggs among serving plates.
- Break the crispy Parma ham into smaller pieces and scatter over the salads, sprinkle with pepper and serve.
Nutrition Facts : Calories 591.6, Fat 30.3, SaturatedFat 8.1, Cholesterol 219.8, Sodium 2989.4, Carbohydrate 35.6, Fiber 12, Sugar 5, Protein 44.6
SNAP PEA SALAD WITH TARRAGON AND FENNEL
Steps:
- In a small bowl, whisk together the orange juice, hot sauce, sugar and 2 tablespoons of the olive oil. Season with salt and pepper, to taste, and set aside.
- Warm the remaining olive oil in a medium skillet over medium heat. Add the fennel and saute for 3 minutes. Stir in the peas along with the orange zest and season with salt and pepper, to taste. Saute until the peas turn bright green, about 2 minutes. Remove the skillet from the heat. Pour the vinaigrette over the fennel mixture. Transfer the fennel mixture to serving bowl and toss in the tarragon to release fragrance and wilt slightly. Garnish with reserved fennel fronds and serve slightly warm or at room temperature.
Nutrition Facts : Calories 190 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 246 milligrams, Carbohydrate 16 grams, Fiber 4.5 grams, Protein 3 grams, Sugar 5 grams
FENNEL AND BROAD BEAN RISOTTO
My boyfriend's aunt taught me to make risotto so this recipe is inspired by her. You really need to stand by the pot all the time for this so make sure to prepare everything before you start. I don't like it too rich so I add the cheese myself after serving, but if you like it creamy add the cheese while in the pot and stir well.
Provided by Sarah Rhiannon
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak the rice for about 2 minutes and then rinse.
- Heat the oil in a saucepan over a medium heat and gently fry the onion until soft.
- Add the garlic to the pan and cook for 2 minutes.
- Add the fennel.
- Add the rice and stir to coat all the grains with oil.
- Turn up the heat and add the wine stirring until absorbed.
- Add the broadbeans.
- Reduce the heat and add the stock a ladle at a time stirring each time until it has been absorbed.
- This should take about 15 or 20 minutes.
- Add the parsley and chives and stir.
- Remove from the heat and add the butter and season.
- Stir well.
- Add parmesan after serving.
Nutrition Facts : Calories 525.4, Fat 19.3, SaturatedFat 9.6, Cholesterol 37.8, Sodium 1253.1, Carbohydrate 64.6, Fiber 4.4, Sugar 2.6, Protein 16.8
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