The subtle spice rub and fragrant fennel make this easy roast fish dish something special. Use any type of medium- to firm-flesh fish, such as sustainably caught cod, haddock or Pacific halibut. What’s sustainable and available varies, depending where you live. That’s why we’re fans of the SeafoodWatch Regional Guides.
[amd-zlrecipe-recipe:83]
Raita is an Indian condiment made with yogurt, vegetables, herbs and spices. It’s often made with cucumber, but in spring, we like to use fresh fennel and mint. Try it with our Red Lentil Dal with Caramelized Onions, Carrots and Peas. It’s also delicious with lamb, poultry or fish. Save the pretty fennel fronds to garnish the bowl.
[amd-zlrecipe-recipe:84]
These fennel wedges are the ultimate crossover food. Served warm, they’d be be lovely side dish on a cold night with Simplest Roast Chicken or Spiced Pork Roast. Served cool, they’re terrific finger food appetizer for a picnic. This recipe is based on one from the Gotham Cookbook, by Alfred Portale. I’ve always loved how the braising in this dish makes the fennel silky and tender, while the finishing sear gives it savory caramelization; a luscious juxtaposition.
[amd-zlrecipe-recipe:109]
A mandolin makes easy work of this salad. Use the flat blade to slice the fennel and onion as thinly as possible, and the julienne blade to cut the apples; or slice the apple and then cut lengthwise into long planks. I like to use Point Reyes Blue Cheese, which is a farmstead cheese made locally in Marin County.
ΒΌ cup extra-virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1 clove garlic, minced
Salt and freshly-ground black pepper, to taste
1/2 pound bitter greens, such as escarole, cleaned and torn into bite-sized pieces
2 fennel bulbs, sliced as thinly as possible
1 small red onion, peeled and thinly sliced
2 medium Granny Smith apples, halved, cored and cut into matchsticks (or cut into slices 1/8-inch thick and then cut lengthwise into 1/2-inch planks)
2 tablespoons toasted pine nuts
2 ounces blue cheese, crumbled
Shake together oil, vinegar, honey, garlic and a pinch of salt and pepper in a tight-sealing jar.
Toss together greens, fennel, onion and apples. Drizzle dressing over top and toss well. Divide mixture among 4 plates. Scatter pine nuts and blue cheese over top.
Serves 4
I dare you to attach the word “deprivation” to this salad. The bitter blood orange, the earthy miso, the crunchy fennel, the hit of sweet juice and the bite of arugula all come together in a festival of flavors and textures.
1/4 cup freshly squeezed orange juice (not blood orange)
2 tablespoons white miso paste
2 tablespoons extra-virgin olive oil
2 teaspoons sugar
2 teaspoons freshly grated ginger
salt and freshly-ground black pepper to taste
1/2 pound arugula
2 fennel bulbs, thinly sliced
2 tablespoons finely chopped fresh mint
1 small red onion, peeled and thinly sliced
2 blood oranges, peeled and cut into 1/2-inch pieces
2 tablespoons toasted pine nuts
Shake together orange juice, miso, oil, sugar, ginger and a pinch of salt and pepper in a tight-sealing jar.
Toss together arugula, fennel, mint and onion. Drizzle dressing over top and toss well. Divide mixture among four plates. Arrange orange sections and pine nuts on top.
Serves 4
