Garden-greens Salad with Fennel, Roasted Walnuts and Peach Dressing

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My latest invention: Peach dressing. I love to come up with dressings that bring a salad out in a new and interesting way. Well, it is peach season! What is more obvious than adding half a peach to the dressing in my blender? The dressing is wonderfully orange, a bit sweet from the peach, a little spicy from the garlic and has a creamy consistency.

All in all, this is a great, fresh summer salad. You can use any kinds of greens you have in your garden, (or at your local farmer’s market or grocery store…) Arugula would be good as well, or spinach or any kind of lettuce. Just make sure you slice the fennel thinly. The garden greens are delicate in nature and if the fennel is too chunky they get buried but it.

Ingredients:

(For 4 people)

A handful of kale, washed, dried and sliced very thinly
A handful of sorrel, washed, dried and sliced thinly
A handful of beet greens, washed, dried and sliced thinly
½ a head of green leaf lettuce, washed, dried and torn into pieces
½ of a Fennel bulb, washed, dried and sliced very thinly
½ cup of dry roasted walnuts

Dressing:

The dressing will be enough to be used for other salads. Just put it in a jar and store in the refrigerator. If you make on Sunday, you will have your dressing for the whole week!

1 lemon, squeezed
1/2 peach
2 cloves of garlic, squeezed
2 cups of olive oil
1 teaspoon of salt
1/4 teaspoon of black pepper
1 1/2 table spoons of honey

Combine all the ingredients in a blender and blend.

Arrange the different greens on a platter or in a bowl, put the fennel slices and walnuts on top and drizzle the dressing over the salad.

Combine with freshly grilled vegetables and or a slice of grilled fish and you will be good to go!

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Spring Tango Feast with Roasted Fennel, Kalamata Olives and Cherry Tomatoes

Spring is here and it needs to be celebrated! The following is a recipe that originally a friend of mine from Germany came up with and that I have made many times. It is in my cookbook Dharma Feast Cookbook – Recipes for a Fresh Start. Oven roasted fennel with kalamata olives and cherry tomatoes, thyme and lots of garlic. Make sure you invite some of your good friends for this…

olives processed current

And before you start cooking, put on the right music… Here is one of my favorite tango songs while you are cooking. It is a vals, which is one of three forms of tango. It is impossible for me to stay in a bad mood when I hear this song.

And here is the recipe:

Serves 3
Prep time 40 minutes

5 tablespoons olive oil
3 cloves garlic, thinly sliced
1 heaping teaspoon sea salt
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 pounds fennel (core, stalks, and leaves discarded), cut into 8 wedge pieces
1 pound cherry tomatoes 20 pitted kalamata olives

Preheat oven to 350°F.

Mix olive oil, garlic, sea salt, and thyme. Put the fennel, tomatoes, and the olives on a baking sheet. Pour the olive oil mixture over the vegetables. Bake for 20–25 minutes. The fennel should be soft and the tops should be a little bit browned.

Serve it with arugula salad, fresh bread and butter. Enjoy the spring tango feast!