fennel celery salad with sweet potato croutons

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i guess you could call it a fall salad. the season for fennel are summer and fall. so munch on it while you can.
Ingredients
sweet potato croutons
1 large (10-12 oz) sweet potato, cut into 1/3-inch cubes
1 tbsp extra virgin olive oil
1 tbsp butter
1 garlic clove, minced
fennel and celery salad
2 medium-sized fennel bulbs
3 celery ribs
1/4 cup extra virgin olive oil
3-4 tbsp balsamic vinegar
1/2 cup (2 oz) parmesan, finely grated
special equipment
mandoline or a benriner
 
Directions
1. sweet potato croutons:
1. heat oil over medium heat in a skillet until it gets hot. add the potatoes and shake until evenly coated with oil. sprinkle with the salt.
2. cover the skillet and let the potatoes cook through, about 3 minutes.
3. remove the lid, turn up the heat to medium-high and give a shake every so often and fry until the sweet potatoes brown and become crispy.
4. add butter and garlic when the potatoes start to brown a little.
4. season to taste with salt. set aside and allow to completely cool off.
2. assemble salad:
1. trim and cut off fronds saving for garnishing. cut fennel bulbs in quarters lengthwise, discarding core.
2. with a mandoline, slice thinly.
3. trim celery and slice equally thin.
4. whisk together oil and balsamic vinegar.
4. gently toss together fennel and celery in a big bowl; drizzle with oil and vinegar mixture; season to taste with salt and freshly ground black pepper.
5. top with croutons, parmesan and garnish with fronds.
 
Notes:
combined Bittman's fennel and celery salad and Swanson's potato croutons.

very tempted to add walnuts and apples and stuff but will hold back as i don't want flavors to be overwhelmed.

add a different stronger flavored cheese like blue cheese.
Categories:
Dish   SaladMain Ingredient   Vegetables
Features   Low-Fat, Low-Sodium, Vegetarian




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