I went to the supermarket three times today. Not because I like it. I do like it, but that's not my point. I went to the supermarket three times today, because I was so overwhelmed with the amount of products around me that I could not focus on what to buy and I forgot multiple items. Therefore the multiple trips.
I will be walking barefoot this winter, because the share thought of going to a store, of going to multiple stores with endless aisles and endless piles of merchandise, scares the hell out of me. And I do like a good pair of shoes.
Simplicity. The state of being simple, uncomplicated, or uncompounded. Directness of expression. Restraint in ornamentation...
Oftentimes, the beauty of a dish lies in its simplicity. I like such dishes, where the flavors of few key ingredients come together into something more than the sum of their parts.
Enough said. This is a simple post.
Fennel Slaw with Vanilla Vinaigrette
* 2 large fennel bulbs
* 4 tablespoons almond oil
* 2 tablespoons white balsamic vinegar
* 1 vanilla bean
* salt and freshly ground black pepper
1. Prepare the vinaigrette. Slice the vanilla bean in half lengthwise and scrape the seeds carefully. In a small bowl, mix the oil, vanilla seeds, vinegar, salt and pepper. Whisk until well blended and creamy. Let the vinaigrette rest for about an hour.
2. Cut off fennel fronds. Reserve a couple of fronds for garnish and keep the rest for another use. Remove any discolored outer layers, and cut off the root end. Halve the fennel lengthwise (do not remove the core). Slice the fennel (both the bulb and the stalks) very, very thinly crosswise, not quite see through, but close, by hand or with a mandolin.
p.s. If you are plating this dish on individual plates (as in the photo above), keep the sliced fennel stalks separate from the bulb slices, and sprinkle them on top of the salad. Finish with the reserved fronds and you will be a plating guru.