Tuesday, May 25, 2010

Arugula, fennel and apricot salad

The current (June) issue of Bon Appetit included this marvelous recipe that uses several adored ingredients.
Arugula is available now at many farmers' markets -- it's a cooler-weather green. You can still find fresh fennel, even though its peak season is earlier in the year.
And fresh apricots are just starting to get good.

Recipe: Arugula, Fennel and Apricot Salad
(Serves 6)

  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons minced shallot
  • 3 tablespoons extra-virgin olive oil
  • 1 5-ounce container arugula leaves
  • 1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
  • 6 large apricots, pitted, sliced
  • 1/4 cup unsalted natural pistachios (or walnuts, my preference)

No comments:

Post a Comment