Saturday, February 11, 2012

Tracy's Marvelous Egyptian Salad

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
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
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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