I eat a lot of salads. And I love them. Almost every lunch of mine is comprised of some combination of vegetables, nuts, grains, cheese, and avocado, all tossed with a dressing and then thrown over greens. Avocado is important. Some might think this would become boring and tiresome, but I find the possibilities endless and delicious, especially when I start playing around with new dressings.
Really, it is the dressing that makes the salad. Often, if I want something light and refreshing it is as simple as good olive oil and lemon juice. For something more substantial, perhaps tahini or miso will make their ways into my dressing jar. Yogurt is a new favorite. Herbs are ever-present and you can't go wrong with rice vinegar and sesame oil. A splash of white wine adds an unusual tang that makes a nicoise salad even more perfect.
I came across this dressing and was intrigued by the toasted fennel seeds (one of my favorite ingredients ever - delicious and high in antioxidants and fiber!), but really was most interested in an excuse to use my sexy new mortar and pestle. I stayed fairly traditional with the components of the salad - beets and fennel are dear friends - but have also found that it does wonders for raw celery and fresh tomatoes. The fennel oil itself is tasty enough to be a simple dip for bread, enjoyed before dinner with a glass of Gruner Veltliner (grew-ner velt-LEAN-er) or any other snappy white wine.
ROASTED ROOTS with TOASTED FENNEL SEED VINAIGRETTE
Adapted from The Smitten Kitchen
Serves 2-3
Salad:
2 medium sized beets
1 sweet potato
1 carrot
olive oil
3/4 cup crumbled cotija cheese
parlsey
fennel fronds
cooked grains of your choices (quinoa, farro, brown rice, barley - all fantastic)
Dressing:
3 tsp fennel seeds, toasted
1/4 cup olive oil
3 tbsp lemon juice
1 tbsp sherry vinegar
1 large shallot, minced
1 tsp salt
1/2 tsp sugar
Preheat your oven to 425 degrees.
Drizzle the beets with oil and wrap in aluminum foil. Roast in oven until cooked through - easiest to test with a sharp knife. This will take about 45 minutes. When roasted, let cool slightly and peel off the skin (this should be very easy to do). Slice into rounds.
Meanwhile, slice the sweet potato and carrot into rounds. Toss with olive oil, salt and pepper. Roast alongside the beets until cooked through and slightly brown, about 30 minutes. Combine all roasted vegetables in a bowl.
Make the dressing: toast the fennel seeds in a dry sauté pan until starting to brown and all of the sudden it smells like fennel! Grind seeds in a mortar and pestle or spice grinder until ground, but not totally powdery. Some seedy texture is really nice. Stir in olive oil and let it infuse for at least 15 minutes.
Whisk together the shallot, lemon juice, sherry vinegar, salt and sugar, and then add fennel oil in a slow stream, whisking continuously.
While vegetables are still warm, toss with the fennel vinaigrette. Serve over your cooked grain and garnish with a healthy handful of parsley and fennel fronds. Adjust seasoning as needed. Top with crumbled cotija.
Oh yeah, AND I've changed the look of this website thing. It is far from perfect, so expect a lot of tinkering in the next few weeks. Honestly, I really don't know what I'm doing so a lot of the aesthetics are trial and error. But I did want something that looked a little....cleaner? Meh.
