You've got your basic recipe for larger hips.
So I rely on breakfast and lunch to keep me in check. My breakfasts are pretty boring: cottage cheese, hard boiled egg, tomatoes. Every. Day. I can't eat sweet in the morning. In a word: yuck.
Lunch, on the other hand, is a good time. And with these Greasefests and Cowfests coming up, I want something light. Satisfying, pretty, tasty, but also light. Something with flavors I don't normally turn to on a regular basis. Like fennel bulbs and grapefruit.
|Your ingredients. Not nearly as pretty preassembled.|
I like this salad because it has enough unique ingredients to keep me interested, nuts to keep me filled up, and plenty of citrus (did I mention I'm a Fresca addict?). You can use any herb you wish, I happen to enjoy this salad with cilantro. If you prefer oranges over grapefruit, go for it. I'm not a big fan of oranges, but I could swim in grapefruit.
And as my sister always says, everything tastes better on Deruta ceramics. So treat yourself to a pretty plate for this salad.
Lighten up, folks. This month is rough.
Anise and Grapefruit Salad with Citrus Vinaigrette
2 large handfuls of mixed greens
5 slices anise (fennel) bulb, very thinly sliced
1/2 red or pink grapefruit, sectioned
1/2 stalk celery, peeled and then thinly sliced
1-2 slices red onion, very thinly sliced
a small handful of cilantro
2-3 T. slivered almonds, toasted
2 T. fresh grapefruit juice
1 T. fresh lemon juice
2 tsp. fruity olive oil
Using a chef's knife, thinly slice the anise, celery and red onion. There's no trick to it. Just get it as thin as you like. A word about the celery: I like to peel the outer skin from the stalk first to remove the strings.
|As usual, this nifty little gadget was a hand-me-down from my mom, Queen of All Gadgets.|
Over a bowl to capture all the juices, gently remove the sections from the grapefruit with a grapefruit knife. If you don't have a grapefruit knife, a small serrated knife will do. Or take the lazy way and just peel a grapefruit and cut up some of the sections. Keep in mind, though, the salad is better without the tough membranes that separate the sections.
Heat a small pan on the stove top and add the nuts. Give the pan a shake a few times so as not to burn the nuts. Do this for about 4 minutes.
Whisk the juices with the olive oil.
Arrange the greens on a (pretty!) plate, then scatter the anise, grapefruit, celery, onions and almonds. Add a mound of cilantro (or scatter) in the center. Drizzle with dressing and enjoy!
|Still life with Deruta plate.|