Recipe: Fennel Frisée Winter Salade
Ingredients
Fennel Bulbs
Ghee
Juicy Sun Dried Raisin
Walnut Halves
Meyer Lemon
Fresh Frisée
Napa Cabbage
Radicchio
Parmesan Reggiano
Entree Additions:
Canadian Ham / i like Niman Ranch
Prosciutto, diced or torn
Instructions
Warm a tablespoon of ghee in a dutch oven or saute pan. Clean and slice your fennel bulbs and add. Toss gently in melted ghee and allow to cook until soft. Juice 1/2 a meyer lemon, save the skin, and add along with a handful of raisins and walnuts. I like to press the walnuts with the side of my chef knife to “wake them” up a bit before adding. Toss lightly in the warmth. Turn off the heat and let sit.
Slice your cabbage and radicchio into thin strips and then chop smaller for easy bites, chop your frisee as well. Add as much of each as you desire to your serving bowl. Scoop a large helping of the fennel batch on top and gently mix. Shave a large amount of parmesian over the whole plate and then using a microplane gently grate the lemon skin over the top, just enough to add some color and healthy gut love.
To dress you can freehand this or pre-mix: Olive oil, juice of meyer lemon, sour cream and sea salt. Play with it and adjust to your preference. If dressings make you nervous, combine in a separate container, whisk and add a little more of whatever is needed, slowly, to find your preferred ending, then add to salad.
If you’d desire to make this heartier or to use as an entree, then add a salted heritage pork in the form of sliced Canadian ham or prosciutto; it’s lovely!
