Happy New Year! Our Lazy Susan group is starting a new year with a fresh look at food for the month of January 2012. If you would love to indulge us in visiting previous months here are the posts from Lazy Susan November and December. This 2012 year is shaping up to be full of new goals, accomplishments and resolutions. For me, this year will be about living a happy, peaceful and well-fueled life. Lazy Susan wanted to bring some dishes that keep things simple and healthy this month. Each of the recipes we have chosen will total less than seven ingredients so that these recipes can be easily remembered, take less time to make and the ingredients will be easy to come by (or in my case, substitute). This is a recipe I have adapted from Good Housekeeping December 2010.
1/3 c extra virgin olive oil
3 Tablespoons Champagne vinegar
Salt and Pepper
1 1/2 lbs. fennel bulbs
1 seedless cucumber (English)
1 Granny Smith apple, halved, cored
and very thinly sliced
1/2 cup fresh pomegranate seeds
1. From lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In jar or container with tight-fitting lid, combine oil, vinegar, lemon peel and juice, 1/4 teaspoon salt, and and 1/2 teaspoon freshly ground black pepper. Shake well. Dressing can be refrigerated up to 2 days.
2. Pluck 2 tablespoons fennel fronds from fennel tops and reserve for garnish. Trim and core fennel. With adjustable blade slicer or very sharp knife, very thinly slice fennel. With vegetable peeler, peel alternating strips from cucumber skin, then thinly slice cucumber at an angle.
3. On a large serving platter, layer fennel, cucumber, and apple. Shake dressing again and drizzle all over. Top salad with pomegranate seeds and fennel fronds or fresh dill (I substituted pomegranate craisins as pomegranates had a shortened season due to drought).
Each serving about 85 calories, 1g protein, 8g carbohydrate, 6g total fat, 2g fiber, 0mg cholesterol, 120 mg sodium
Please check out Shannon Harrison’s delectable Baked Gnocchi dish. Hmmmmmmm