ISO: ISO savory dish with Pine nuts

[shaun-in-to]

REC: Fennel and Pine Nut Salad with Citrus Zests (Laura Calder)

Fennel and Pine Nut Salad with Citrus Zests

Simple and quick to prepare. Perfect as a first course before something substantial like beef stew.

Serves 4

1 large fennel bulb
Zest and juice of 1 lemon
Zest of 1 orange
3 Tbsp toasted pine nuts
Olive oil
Fleur de sel and freshly ground pepper

Cut the stalks from the fennel and discard, reserving a good handful of the green fronds. Chop the fronds and toss into a bowl. Use a vegetable peeler to peel any discolored bits off the bulb. Halve, core, and slice bulb paper-thin cross-wise using a mandoline or very sharp knife. Add to the bowl. Grate over the citrus zests. Squeeze over lemon juice to taste. Add the pine nuts, drizzle over oil, and season with salt and pepper. Toss, adjust seasoning, and serve immediately.

 

[pam]

substitution for goat cheese?

Goat cheese may be the only food I can think of that I don't like (I'd rather lick the inside of old sneakers, which is what it reminds me of). This sounds like a great recipe, what else could I use (I'm assuming that just any old soft cheese wouldn't do it).

 

[barb_b]

Charlie, I have made caponata many times/ways...I have never seen a rec w/ chocolate or cinnamon..

Interesting twist....Tx for the rec..

Best,
Barb

 

[meryl]

How about feta?

 

[cheezz]

feta might be too strong... how about a soft Mexican queso blanco or queso panela?

http://www.mexconnect.com/articles/2155-a-guide-to-mexican-cheese-queso-mexicano

 

[meryl]

Oh yeah? Not for me! smileys/smile.gif

 

[cheezz]

I like feta, too, but it's a strong replacement for goat cheese, and different texture

 

[meryl]

Yeah, I know, but I think it would be great with this recipe!