Fennel is in season at the farmers' market, and if you haven't been brave enough to try it, this recipe will be the perfect place to start. It looks like a root vegetable, but it's really more akin to celery. Eaten raw-sliced very thin and drizzled with a vinaigrette-its licorice flavor and crunch are wonderful. In this recipe, sauteing the fennel accentuates its natural sweetness.
1T extra virgin olive oil
1 medium fennel bulb, cored and thinly sliced
1 shallot, thinly sliced
1 garlic clove, minced
1 14.5 oz can white beans, drained
1 T freshly squeezed lemon juice
2 dashes Tabasco sauce
Salt and freshly ground black pepper to taste
Heat olive oil over medium heat in a medium skillet. Add the fennel and shallot and saute, stirring frequently, until the fennel just starts to brown. Add the garlic and continue sauteing until everything is lightly browned-a total of 3 to 5 minutes.
Put the hot fennel into a small serving bowl. Add the remaining ingredients and toss. Serve immediately or within 2 hours.
*Recipe Source: Good Day For a Picnic by Jeremy Jackson
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