Just popping in for a quick moment to share a recipe for a simple salad. ?If you are one of those who shun fennel on account of its licorice-like flavor, then please try this dish; I’ve seen opponents convert right in front of my eyes!
SHAVED CAULIFLOWER + FENNEL SALAD WITH BACON AND PARM
4 slices bacon, 1/4” inch thick
1 large shallot
1 medium head cauliflower, trimmed and quartered
2 medium bulbs fennel, trimmed and quartered
1 tsp dijon mustard
1 1/2 tsp sherry vinegar
1 tablespoon extra-virgin olive oil
handful of fresh parsley leaves
4 ounces Parmigiano-Reggiano
sea salt and freshly ground black pepper
Slice bacon bacon into lardoons, about 1/2” thick.? Fry bacon in a large skillet over medium heat until crispy; drain bacon on a paper towel, but reserve fat.
Thinly slice shallot; toss with 1/2 tsp sherry vinegar and set aside.
In large mixing bowl, whisk together dijon, 1 tsp sherry vinegar, a pinch of salt, a few grinds of black pepper and 1 tablespoon extra-virgin olive oil.? Add 1 tablespoon reserved bacon fat; whisk to emulsify.
On a mandoline, thinly slice cauliflower and fennel.? Roughly chop parsley.? To the bowl with the vinaigrette, add the bacon, shallot, cauliflower, fennel, parsley and a pinch of salt; gently toss to combine.? ? Shave cheese (I use a vegetable peeler) over the top and gently toss one final time.? Serve immediately.