Sometimes simple is the best. This is one of those dishes. It is also flexible which adds versatility to it. This is a good recipe for when you don’t have enough fennel to make it the main attraction but want the flavor to shine. With a little tweaking this recipe can serve as a topping for meat or fish-see the Chef’s Notes. A fixed blade slicer such as a Ben-Riner or mandolin makes this recipe quicker and even simpler to assemble.
INGREDIENTS:
1 bulb fennel, trimmed of stalks (reserve for fennel stock or oil) 3 Purplette onions, tops removed if present, and peeled 1 head oakleaf lettuce (or other similar) cleaned and dried Real Simple Red Wine Vinaigrette-see recipe
METHOD:
Using a fixed blade slicer or razor sharp knife, slice the onions into paper thin rings. (If the onions are young-came with the tops on-they may be “wet” and strong. Taste a slice. If they seem really strong to eat raw, place in a colander and rinse really well, using your fingers to break up the rings and rinse each ring. Place the colander in a bowl with enough water to cover the onions and soak 10 minutes. Drain really well and roll up in a paper towel to dry.
Split the fennel through the root, cut out most of the core, then slice the fennel very thinly-around 1/8th inch or thinner.
Once the onions are dry, toss them together and then drizzle with just enough dressing to moisten them. Marinate for one hour somewhere cool. Before serving, drain the fennel and onion and refrigerate 15 minutes.
To serve: Very lightly dress the lettuce leaves and place on 4 plates. Taste the fennel and onions, then season as needed with salt and pepper. Drizzle with a little dressing, then divide among the plates, and serve. -OR- tear the lettuce into bite-sized bits and toss with the fennel and onions, then distribute among the plates.
Chef’s Notes:
If you have Quick Pickled Purplette onions, you could use them instead of the onions as above. This salad is good to serve with fatty things as the flavors will cut through the fats and be a nice contrast, especially if you use the Quickles. Substitute arugula for the lettuce and you have a great topping for things like grilled steak, roast chicken, or meaty fish such as swordfish, or halibut.
Serves: 4
Source: Chef Andrew E Cohen
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