BEET AND FENNEL SALAD
1 med. fennel bulb with leaves (8 oz.)
2 cups steamed whole beets, chopped into bite size pieces
1/4 c. chopped walnuts
1/4 c. balsamic vinegar
1/4 c. minced parsley
1/4 c. virgin olive oil
2 tbsp. sherry vinegar (or try dry sherry)
1/4 tsp. salt
1/8 tsp. pepper
Chop fennel tops. Reserve 1/4 cup and save rest for another use. Slice bulb thinly. Combine fennel, beets, 1/4 cup leaves, parsley, and nuts in a bowl. Toss gently and set aside. Combine remaining ingredients in a jar and shake to blend. Pour over veggie mixture, cover, and chill. 12 servings.
FENNEL-MARINATED SALMON *on the grill*
2 lg. fennel bulbs, with tops intact
1/2 c. (4 fl. oz.) olive oil
3 tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 salmon steaks or skinless fillets, 6-8 oz. each and about 1 inch thick
1/2 recipe lemon butter
Chop enough of the feather fennel tops to measure about 1/4 cup (1 oz.). In a small bowl, whisk together the chopped fennel tops, 1/4 cup (2 fl. oz) of the oil, lemon juice, salt and pepper. Arrange the fish in a single layer in a baking pan. Pour the fennel mixture evenly over the fish and turn the fish to coat both sides. Cover and refrigerate for 30 minutes – 1 hour, turning once.
Trim off and discard the remaining fennel tops and cut each bulb in half lengthwise. Cook the fennel bulbs in boiling salted water until just tender when pierced, 7-10 minutes. Drain well; set aside. Position the oiled grill rack 4-6 inches above the fire. Remove the fish from the marinade; reserve the marinade. Arrange the fish and fennel bulbs on the rack. During cooking turn the fish once or twice, brushing it lightly with the reserved marinade; turn the fennel four or five times, brushing it lightly with the remaining 1/4 cup (2 fl. oz.) oil. Depending on the thickness of the fish it may take 10-20 minutes (on medium temp.) on the grill.
Remove the fish and fennel to a warmed platter and, if you wish, top each piece of fish with a pat of lemon butter. Serves 4.
2 1/2 c. shredded kohlrabi
2 med. Apples
1 tbsp. onion
1/2 c. sour cream
1/4 c. French dressing
Mix ingredients, chill. Substitute or add 2 med. shredded Carrots in place of Apples.