notes from maggie's farm
For the following week, we'll be about the business of getting our ducks in a row. That doesn't mean we won't be here, we'll just be a little quieter. We'll be sharing some of the best of the rest-- healthy and delicious fare found in our travels around the world, via the interwebs. Buckle your seat belts....first stop: Israel.
The internationally renowned, Israeli born chef and restaurant owner Yotam Ottolenghi opened his first deli almost 10 years ago. He is not a vegetarian but has become famous for his innovative, delicious take on vegetables, pulses, grains and salads, culminating in Plenty - a collection of vegetarian recipes.
Quinoa, Fennel, and Pomegranate Salad
Pair fennel with jewellike pomegranate seeds and power-packed quinoa for texture, and you have the hallmarks of an Ottolenghi salad.
4 SERVINGS
JANUARY 2012
INGREDIENTS
- 1/4 cup plus 1 tablespoon olive oil
- 2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4"-thick slices
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sugar
- 1 cup quinoa, rinsed
- 1 lemon
- 1 serrano chile, seeded, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1 teaspoon chopped fresh dill
- 1/4 cup pomegranate seeds (from 1/2 small pomegranate)
For ingredient information, recipe instructions, and nutritional content, see bonappetit.com
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Recommended Reading: 7 New Ways to Cook Winter Vegetables: bonappetit.com
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