Citrus Fennel Salad With Champagne Viniagrette
2 Large Fennel bulbs (keep the green fronds for garnish)
Zest from 1 lemon, lime and orange
Small handful of toasted pie nuts
(If you can’t get pine nuts slivered almonds would suffice)
Champagne Viniagrette
Juice of 1 lemon and orange
1 cup Pure or Light Olive Oil (extra virgin is too strong for this dish)
2 tablespoons Honey
¼ cup Champagne vinegar
½ cup Champagne (see wine of the week)
Pinch of sea salt and freshly cracked ground pepper
Preparation:
Wisk together the vinaigrette ingredients and refrigerate.
- Cut the fennel stems and discard. Keep the green fronds and the bulbs. Peel, half and core the fennel bulbs.
- Using a mandolin slice the fennel bulbs (if you don’t have a mandolin thinly slice with a sharp knife).
- Add the fennel to a medium sized bowl and grate the lemon, lime and orange zests over the fennel.
- Add the toasted pine nuts or almonds and lightly toss.
- Add the champagne vinniagrette and garnish with the green fennel fronds.
- Pour yourself a glass of champagne and bon appetit!
Wine of the Week: Veuve Clicquot Rosé
This unique rose is not an easy find and it retails for approximately $80-100. After experiencing this “party on my palate” at my cousin’s wedding last year, I’d say it is worth every penny.
The experience begins with the aroma of fresh strawberries and follows up with a deep strong and fulfilling finish. This beautiful rosé dances on your tongue. It is not sharp and dry like some of the well-known expensive champagnes. Veuve Clicquot is a great sipper on its own or with light salads, white fish and light appetizers.
Santé!!
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