I’m sitting here watching Paula’s Home Cooking, and I am craving salad. She just made a batch of orange brownies, and jokingly referred to the mint on top as her “vegetables”. It is kind of funny, but it made me realize that just like how Paula inspires people to cook comfort food, she can as easily inspire people in the opposite direction.
So today I am sharing a recipe for a summer harvest salad, one that bridges tastes of both the spring and the fall. We received fennel, carrot, and radishes in our CSA shipment a couple weeks back and I needed a creative idea to put them all to use. Here is the result. I think it works the best as a side dish, but with some simple roasted fish or grilled shrimp it can be a simple lunch made.
Roasted Fennel, Carrot, and Radish Salad
[Inspiration from http://blog.freepeople.com/2012/02/kitchen-confidential-charred-fennel-and-carrot-salad/ as well]
- 4 radishes, diced
- 4 carrots, chopped on an angle
- 1/2 lemon, juice
- 2 cloves garlic, sliced
- 1/2 teaspoon dried basil
- 1 tablespoon olive oil
- 1/2 teaspoon dried fennel seed
- splash rice vinegar
- 1 fennel bulb, sliced
- 2 cups arugula, washed and dried
- Balsamic vinegar, olive oil, and pepper to taste
- Pre-heat oven to 375 degrees Fahrenheit.
- Combine the diced radishes and carrots with lemon juice, garlic, dried basil, olive oil, dried fennel seed, and splash of rice vinegar. Place in an ovenproof dish and roast for 30 to 40 minutes until tender when poked with a fork.
- Meanwhile heat a sauté pan with a few tablespoons of olive oil. Sauté the fennel until it softens and darkens in color.
- To assemble salad, combine the roasted vegetables with the fennel and arugula. Dress the salad to your taste with a combination of balsamic vinegar, olive oil and pepper. Serve, and nom.