I have nothing to say to you today. It’s not personal, I swear. I like you all, every single one of you just the same amount, and the amount is rather significant.
It’s possible I’m suffering from a less known, and yet quite peculiar form of the Samson Syndrome. (Remember the story of Samson and Delilah?) I got a haircut today, and quite possibly along with the hair I lost my brainpower.
Another explanation could be hiding in my estrogen high. The hormone’s levels have been rising for a few days now, and such high tide usually pushes all reason away through my ears. There’s probably one lingering thought still roaming inside my skull. If I stay still for a minute I can actually hear it stumble upon pieces of leftover furniture in my head. It falls down, bounces against the walls, and….Wait, I can hear it now… Holly cow, I think the last rational thought I had left has just committed suicide and jumped off the cliff!
Luckily, I have a recipe sitting around that I had put together for my clients earlier, and now I can just pretty much copy & paste it here for your satisfaction. That requires little to NO thinking on my part. And who knows, you may actually go bananas over the salad. Check it out!
GREEN SALAD WITH MANGO & BASIL VINAIGRETTE
This guy’s name is Foeniculum vulgare, or simply Fennel for close friends. Boy, is he vulgar! And it has anise flavor to add insult to injury. Hence, it makes a perfect sense paired with sweet and tart mango and intermixed with intensely green greens. Toasted pignoli not only add body to the salad, but also round its edges. Try it and you’ll understand what I mean by that.
Fennel may look scary at the first glance, but in reality he’s a pussy cat. With a sharp knife chop the green top off, then quarter the bulb. Using the tip of your paring knife cut out the “core” in each quarter, as it’s too hard to bite, thus no longer pleasant. Now slice the fennel into paper-thin pieces. Voila! Ready for the salad.
– 1 bag of green salad mix
– fennel, thinly sliced
– ripe mango, diced
– 1/4 cup raw pine nuts (pignoli)
– scallions, chopped
– fresh basil, a bunch
– extra virgin olive oil
– white balsamic vinegar
– salt + pepper to taste
Get comfortable and toast your nuts, then set the pignoli aside to cool. Empty the greens into a large bowl. Add paper-thin slices of fennel, mango cubes, chopped scallions, and the pine nuts.
Using a blender or Magic Bullet, mix together 3 tbsp of olive oil with 1 tbsp of vinegar, a bunch of fresh basil leaves, salt, pepper and a touch of honey. Taste the dressing, and if approved by your taste buds sprinkle it over the salad mix, toss about, and serve along the Chicken Thighs dish we made last time. (You know, that night you and me had an online rendez-vous playing with those THIGHS and sipping white wine by the candlelight…shhh!)