Apple and Fennel Salad

Stay healthy in 2017 with this crisp and bright salad!

apple-fennel-salad

Apple and Fennel Salad with Shaved Parmigiano and Black Currants

Yield: 4 servings

 

1 tablespoon white wine vinegar

1 tablespoon freshly squeezed lemon juice

1 medium shallot, peeled and diced small (3 tablespoons)

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 large apple, unpeeled (preferably Braeburn, Fuji, or Honeycrisp)

1 large fennel bulb

¼ cup black currants

⅓ cup toasted, salted walnut pieces

¼ cup finely chopped Italian flat-leaf parsley

Kosher salt, to taste

Freshly ground black pepper, to taste

Parmigiano-Reggiano cheese, not pre-grated, for serving

In a small container with a tight fitting lid, combine the vinegar, lemon juice, shallot and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

Slice the apple and fennel bulb into French-fry strips on a mandolin (or cut into matchsticks), for approximately two cups apple and two cups fennel.

Toss together the apple, fennel, currants, walnuts and parsley in a medium bowl. Add vinaigrette and gently fold to combine. Season to taste with salt and pepper.

To serve, divide the salad among 4 large plates and drizzle extra-virgin olive oil over each salad. Lastly, using a vegetable peeler, top each serving with shavings of Parmigiano-Reggiano.

Pasta with Spicy Sausage, Ricotta, Golden Raisins, and Pine Nuts

Your new favorite Autumn/Winter pasta dish is here! Serves 4 to 6, but you may want to just serve a couple people and have plenty for leftovers…

lyon-pasta-with-spicy-sausage-and-kale

Pasta with Spicy Sausage, Ricotta, Golden Raisins, and Pine Nuts

Yield: 4 to 6 servings

2 bunches cavolo nero (also known as black, dinosaur, Lacinato, or Tuscan kale)

6 tablespoons extra-virgin olive oil, divided, plus more for drizzling

2 medium yellow onions, peeled and diced small (2 cups)

6 large garlic cloves, peeled and minced (2 tablespoons)

2 (6-inch) fresh rosemary sprigs, bruised with your fingers

½ teaspoon ground fennel seed

½ pound fresh spicy Italian sausage (pork or turkey), removed from casing, approximately 2 to 3 links

½ cup golden raisins

1 (14-ounce) can diced tomatoes, undrained, preferably fire-roasted, if possible

1¼ cup vegetable or chicken stock

2 teaspoons freshly squeezed lemon juice

2 teaspoons red wine vinegar

2 tablespoons kosher salt, plus more to taste

Freshly ground black pepper, to taste

12 ounces gemelli or penne pasta

2 cups ricotta salata, drained and crumbled, or grated Pecorino Romano, not pre-grated

Parmigiano-Reggiano cheese, not pre-grated, for serving

⅓ cup toasted pine nuts, for serving

  1. Strip the tender leaves from the tough stems of the kale; discard the stems. Rinse the leaves, then chop finely.
  1. Combine 4 tablespoons of olive oil and the onions in a small pot over medium-low heat and cook, stirring occasionally for approximately 8 to 10 minutes, until the onions are soft and translucent.
  1. Add the garlic, rosemary, and ground fennel, stir to combine, and cook until fragrant, 1 minute.
  1. Add the sausage to the pot. Cook for approximately 7 to 8 minutes until the sausage has browned, breaking up the sausage into small pieces with the back of a wooden spoon as it cooks.
  1. Add the chopped kale, golden raisins, drained diced tomatoes, and stock to the sausage mixture and stir to combine.
  1. Turn the heat to high to bring to a simmer, then reduce the heat to low to continue simmering and cover with a lid. Continue simmering until the kale is soft, and less than a third of the liquid remains, 20 to 25 minutes, stirring occasionally.
  1. Remove the rosemary sprigs, stir in the lemon juice and vinegar, and season to taste with salt and pepper. Turn off the heat and cover to keep warm.
  1. Meanwhile, bring a small pot of water to a rolling boil. Add 2 tablespoons of salt.
  1. Add the pasta to the boiling water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”).
  1. Drain the pasta without rinsing, then immediately return it to the pot. Add 2 tablespoons olive oil to the pasta and stir to coat.
  1. Add the pasta to the warm sausage-kale mixture, gently stir together and season to taste with salt and pepper.
  1. Serve in shallow pasta bowls, topped with the ricotta salata or Pecorino Romano. If using ricotta salata, shave some Parmigiano-Reggiano over each serving with a vegetable peeler. Top with a drizzle of olive oil and the toasted pine nuts.