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Archive for the ‘Fennel’ Category

We went nettle picking recently on a local organic farm and walked through a gorgeous pasture full of blooming dandelions.  We gathered up quite a few of the beautiful flowers and decided to work them into a meal.  The petals are fairly sweet, while the green of the flower is slightly bitter.  I figured integrating them into a salad full of cooked sweet vegetables would be perfect; and it really was.

Golden Beet, Fennel and Grilled Pear Salad with Dandelions

Ingredients:

1 bunch golden beets with tops [Clean the tops well in cold water and chop into pieces.]

1 fennel bulb, sliced thinly

1 pear, cored and cut into wedges

a handful of organically-grown dandelion flowers

vegetable broth

olive oil

Directions:

Peel and cut beets into wedges.  Place in a pan and cover with broth.  Cook over medium heat for 30 minutes or until fork-tender. [Keep an eye on the level of liquid, you may have to replenish.]  Remove the beets and transfer into a bowl that can accomodate the entire salad once made.  Add the washed and chopped beet greens to the same pan and add more liquid if needed.  Cook for about 5 minutes.  Drain and add to the bowl with the beet root.

Wipe out the pan and add a drizzle of olive oil.  Add the thinly sliced fennel bulb and sauté until slightly softened.  This should take 5-7 minutes.  Add fennel to the salad bowl.  Add the dandelion flower tops to the pan and sauté briefly.  Add to the salad bowl.

Heat a grill pan on medium high heat and add the pear wedges.  Cook until each side has grill marks.  Add to the salad bowl.  [You may want to cut the pears into smaller pieces, if so, let them cool atop the vegetables so that their juices fall into the bowl and are not wasted.]

Toss the cooked fruit and vegetables and season to taste with sea salt and freshly-cracked black pepper.  Either serve warm or at room temperature.  Garnish with fennel fronds.

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