My family recently went to Lumière for my mother's birthday. The food was out of control - as locally grown/raised as they could get - and ridiculously tasty. I told our waiter that I was vegan and he said the kitchen would make me a vegan appetizer and entree, which meant that the chefs got to go crazy with whatever they wanted to make. It was SO good. Anyway... the amuse bouche was a simple shaved fennel salad. It was thinly sliced, used the fennel frawns, and definitively changed my mind about fennel.
Ingredients
1 bulb fennel
2 heirloom tomatoes
Cherry or grape tomatoes
1 lemon
Extra virgin olive oil
Salt

1. Wash the fennel. Cut out the core of the bulb and thinly slice the bulb, stalks, and fronds.
2. Zest and juice one lemon. Toss the fennel, zest, and juice with a glug of good olive oil and a pinch of salt.
3. When you're ready to serve the salad, slice the heirloom and cherry tomatoes. Arrange the fennel on each plate, top with tomatoes, drizzle the tomatoes with more olive oil and salt.
4. Devour.
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