It was my turn to host book club this week, and inspired by The Yacoubian Building by Alaa-Al-Aswany there was Egyptian
food. As is our wont, everyone brings something. There were dates and
oranges and baklava-inspired pastries with rosewater, and this
marvelous salad from the ever-brilliant Tracy.
Arugula and Fennel Salad for Bumble and the Booklettes
With apologies to Yotam Ottolenghi whose Turkish salad from Plenty inspired this assemblage
Serves 8 Booklettes at dinner
for the salad
7-8 ounces arugula, washed, dried and well-chilled
1 large fennel bulb, sliced thin
8 ounces feta, crumbled into chunks
1 ½ cups freshly toasted almonds, roughly chopped
12-14 dates, pitted and sliced lengthwise into eighths
With apologies to Yotam Ottolenghi whose Turkish salad from Plenty inspired this assemblage
Serves 8 Booklettes at dinner
for the salad
7-8 ounces arugula, washed, dried and well-chilled
1 large fennel bulb, sliced thin
8 ounces feta, crumbled into chunks
1 ½ cups freshly toasted almonds, roughly chopped
12-14 dates, pitted and sliced lengthwise into eighths
for the dressing
½ cup fruity extra virgin olive oil
¼ cup Meyer lemon juice
Zest of 2 Meyer lemons
1 tsp. honey (more if you’d like it sweeter!)
salt & pepper to taste
½ cup fruity extra virgin olive oil
¼ cup Meyer lemon juice
Zest of 2 Meyer lemons
1 tsp. honey (more if you’d like it sweeter!)
salt & pepper to taste
Prepare the dressing an hour or so before serving by combining the olive oil, lemon zest and juice and honey; add salt and pepper to taste.
Prep salad ingredients. When ready to serve, toss arugula and fennel till well incorporated then toss with the dressing, feta, dates and almonds.
Serve to smart and generous friends.
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