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In Celery Crunch Fennel Fillet With Ginger On Bed Of Arugula » Simple And Healthy Recipe! ✅

Celery? Really? Beyond its essential role in mixing a Bloody Mary, serving as a stick in a crudité dish, or adding crunch to tuna, celery is the one vegetable I typically exclude from recipes.

In contrast, fennel, a licorice-flavored cousin of celery, is one of my favorite foods. I never thought of putting the two together. Until now. So here they are in a natural pairing with accents of ginger and anise. In this recipe, I added a pinch of fennel pollen (my secret ingredient for summer salads and dips) combined with the natural sweetness of Meyer lemon juice and the earthy, nutty flavors of asparagus, arugula, and pistachio. Results? Well, try for yourself. -Vivian Henoch

ingredients
  • 1/3 cup extra virgin olive oil

  • 1 tablespoon fresh ginger, minced

  • 3 teaspoons of lemon juice

  • 1 teaspoon brown sugar

  • 1 teaspoon of fennel pollen

  • 1 teaspoon of anise

  • 3 to 4 celery stalks, thinly sliced ​​diagonally

  • 1/4 cup loose celery leaves

  • 1 large fennel

  • 1 tablespoon minced fennel leaves

  • 3 cups baby arugula

  • 4 asparagus spears, cut into 1/2-inch pieces

  • 1 teaspoon of sesame seeds

  • 2 tablespoons pistachios (optional)

  • 1 avocado, thinly sliced ​​(optional)

  • 1 medium shallot, finely chopped (optional)

Indications
  1. Using a food processor, blend the first 7 ingredients.

  2. In a pan, heat a tablespoon of olive oil, add the sesame seeds and asparagus. Cook until asparagus turns bright green (about 1 minute).

  3. In a medium bowl, combine thinly sliced ​​fennel and celery, chopped fennel leaves, and celery leaves. Pull to cover. Spice with salt and pepper.

  4. To assemble: spread the fennel and a slice of celery on a bed of arugula. Complete with the asparagus mixture and sesame seeds. Add the pistachios. Decorate with avocado slices.

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