Tuesday, March 12, 2013

incredible edibles

I am obscessed with my new cookbook, "Ottenlenghi", the English version from the notable restaurant in Notting hill. The fabulous duo also have a previously released cookbook, "Plenty" and the newly released "Jerusalem".  Everything I have made from the cookbook is incredible.   The first is the fennel, feta and pomegranate salad, crisp and lightly dressed to reveal that incredible crunch of sliced fresh vegetables. I added brussel sprouts and arugula. 

Fennel and feta salad (based on the original recipe from "Ottenlenghi, the cookbook")


1/2 pomegranate
2 medium fennel bulbs
3 T olive oil
4 tsp sumac, plus extra to garnish
juice of 2 lemons
4 T tarragon leaves
4 T roughly chopped flat leaf parsley
6 oz arugula
2 cups brussel sprouts, blanched for 3 minutes and roughly chopped
4 oz feta cheese, crumbled
salt and pepper to taste

Remove the leaves of the fennel, keeping a few to garnish later, and trim the base, making sure you leave enough of it still attached to hold the slices together.  Slice very thinly lengthwise  a mandolin would come in handy here).

In a bowl, mix the olive oil, sumac, lemon juice, herbs and some salt and pepper.  Add the fennel, arugula, and brussel sprouts and toss well.  Taste for seasoning but remember, the feta will add saltiness.

Layer the fennel, then the feta and then the pomegranate seeds in individual serving dishes.  Garnish with fennel leaves, sprinkle over some sumac and serve immediately.

Serves 8
Bon Appetit!

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