|
 Recipe:
Porcini and Fennel SaladA
simple but stunning salad. Don't forget to make the vanilla oil ahead of
time. Or just use a bit of balsamic vinegar for dressing.
| Yield |
4 servings |
| Time |
10 minutes plus time to chill |
| Tools |
- small container with lid
- knife
- bowl
- wooden spoon
|
| Ingredients |
- 1 c light olive oil
- 3 vanilla beans
- 1 small fennel bulb
- 3 T lemon juice
- 5 oz porcini mushrooms, fresh or frozen
- 4 chives
- salt
- pepper
|
| Directions |
Place oil in container. Split vanilla beans and scrape the seeds into the
oil. Cover, shave well, and set aside to infuse (2 days to 2 weeks). Cut
fennel in half, remove core, and slice as thinly as possible. Place in bowl,
add lemon juice, and toss. Clean and thinly slice the porcini, mince the
chives, and add to bowl along with salt, pepper, and 8 T vanilla oil. Toss
gently and refrigerate for at least an hour. Serve chilled. |
| Notes |
If you don't have the time or inclination to make vanilla oil, try 2 T
balsamic vinegar plus 4 T olive oil for a completely different flavor.
 Adapted
from The Modern Vegetarian, by Maria Elia, in which it's
called "Shaved porcini and fennel salad with vanilla oil."
Buy it:
Amazon.com |
Amazon.co.uk
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Laura K. Lawless
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