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Shaved Fennel Salad with Fennel Frond Vinaigrette

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Shaving fennel brings out its best characteristics: a mild licorice-like flavour and a perfectly crisp texture.

Salt-Baked Beats

 

Ingredients

7 cups  
Salt
6
large egg whites, beaten
1/2 cup
water
4 sprigs
fresh rosemary, removed from the stalk and chopped
8 sprigs
fresh thyme leaves, removed from the stalk
6
medium-sized beets, skin on, scrubbed
3 tbsp
Pusateri’s Balsamic Vinegar

 

Method

  1. Preheat oven to 425°F.
  2. In a large bowl, mix together salt, egg whites, water and herbs.
  3. Scrub beets, leaving skin on, and dry with paper towel.
  4. Spread 1/2 cup of salt mixture on a lined baking sheet and place beets on top.
  5. Cover beets with remaining salt mixture, gently packing it around them, ensuring they are fully engulfed.
  6. Place baking sheet in preheated oven and bake for 60 minutes.
  7. Remove beets from oven and let rest for 20 minutes before cracking open salt crust.
  8. Gently rub skin off beets with paper towel, then slice in 1/4” slices and drizzle with Pusateri’s Balsamic Vinegar.

 

Tips 

Horseradish Cream is a delicious addition to these beets.

Salt-baking takes any roasted root vegetable to new heights. Try it with sweet potatoes, carrots and parsnips too.

You can use any variety of beet in this recipe – earthy, deep reds; mellow Goldens; red and white striped Chioggias; or cylindrical Formanovas.

 

Shaving fennel brings out its best characteristics: a mild licorice-like flavour and a perfectly crisp texture.

Shaved Fennel Salad

 

Ingredients

1 head
fennel, tough outer leaves removed and thinly shaved on a mandoline (reserve fennel fronds)
1
Granny Smith apple, peeled and julienned
1 small
celery root, peeled and julienned
2 ribs
celery, cut on a bias in ¼” slices
1 recipe
Fennel Frond Vinaigrette (recipe follows)
3 tbsp
Superseedz Somewhat Spicy Pumpkin Seeds
3 tbsp
spicy micro greens
2 tbsp
fennel fronds
2 tbsp
shaved Pecorino Romano

  

Method

  1. Toss fennel, apple, celery root and celery with Fennel Vinaigrette.
  2. Garnish with seeds, micro greens, fennel fronds and Pecorino.

 

Fennel Frond Vinaigrette 

 

Ingredients

2 tbsp
Pusateri’s Delicato Extra Virgin Olive Oil
1 tbsp
finely chopped fennel fronds
1 tbsp
lemon juice
2 tsp
mayonnaise
1 tsp
fennel seeds
1 tsp
minced shallot
1 tsp
white wine vinegar
1/2 tsp
minced ginger
1/4 tsp
minced garlic
1/4 tsp
Rosewood Estates Winery Wildflower Honey
Pinch
salt

 

Method

  1. Whisk all ingredients together until thoroughly combined.

 


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