A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Arugula and Fennel Salad with Balsamic Vinegar and Parmesan Crisps
Ingredients
For the Crisps1 cup grated parmiggiana reggiano
1 Tbsp fennel seeds
For the Salad16 oz arugula, washed
1 fennel bulb, thinly sliced and feathery fronds reserved
10 sun dried tomatoes, thinly sliced
For the Dressing3 Tbsp of your best balsamic vinegar
6 Tbsp olive oil
tsp Dijon mustard
1 Tbsp honey
Salt and pepper to taste
Directions
For the Crisps1. Preheat your oven to 375 degrees.
2. Mix the grated cheese and fennel seeds together, then sprinkle onto a parchment or silicon lined baking sheet, forming a thin even layer. Bake until golden and crispy. Cool then break into bite-sized pieces.
For the Salad1. Toss the arugula, sliced fennel, feathery fennel fronds and sun-dried tomatoes together in a large salad bowl.
For the Dressing1. Whisk the balsamic vinegar, olive oil, mustard, honey and salt and pepper together until smooth. Alternatively, shake them in a covered glass jar until smooth. When youre ready to serve the salad dress the greens, toss well and top with a handful of the Parmesan crisps.
See more: Tomatoes, Vegetables, Bake, North American, Cheese, Salad