Monday, October 22, 2007

Fennel and pesto salad

When a bag of salad and a bulb of fennel arrive, as they often do, in the organic box, I like to make salads such as this one. Possible ingredients also include black olives, pine nuts toasted in a dry pan, sun-dried tomatoes, and mint. Cracked wheat (bulgur) instead of the lentils, perhaps. Any cheese that you can cut into chunks, and even soft blue or goats cheeses, will work.

The other day, the proprietor of our nice deli/cafe Good for Food (there's a mention of it here) gave me a sample of her home-made pesto. I stirred about a tbsp of it into a salad (for two) consisting of leaves, fennel, cheddar (about 70 g), and pine nuts; I added a dstsp of vinegar and a tbsp of olive oil, along with pepper and a little salt. It was delicious.

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