If you are of a certain age in Australia, you grew up with Coleslaw, a creamy dressed salad of shredded cabbage. Well, Ottolenghi has taken Coleslaw to the next level, of course he has, with this Fancy Coleslaw. It shreds carrots, fennel, cabbage, red capsicum and radicchio for a very special salad.
After all of that shredding and chopping, you’ll have a huge bowlful of fresh and refreshing vegetables – the ideal antidote to all the fats, carbs and general debauchery of the holiday season. It is a healthy and nourishing salad, but also over-the-top delicious.
The creamy dressing for this salad is made with mayo and yoghurt. NOTE that I make an Eggless Mayo which is already mustardy and sweet, so I adjust Ottolenghi’s dressing accordingly (less or no extra mustard and only a little honey).
It is Ottolenghi day on the blog – one of two days per month where we publish all the latest round of posts featuring recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely.
Similar recipes include Waldorf Salad, Wombok and Radish Salad, and Chilli Cabbage.
Browse all of our Cabbage Salads, and all of our Salads. Our Ottolenghi dishes are here. Or browse our Mid Summer dishes.
Continue reading “Fancy Pants Coleslaw”
It is fig season! And I am cozying up to my neighbour who has 2 huge fig trees. So far, no luck in getting those ripe goodies, but luckily my green grocers are carrying both green and black figs.
Symbols of Autumn, figs begin to ripen in late Summer, and they star as one of the great delicacies until late Autumn. They are so luscious, the first ones of the season must be eaten raw. As the season moves on, they can be baked, fried (yes!), roasted, grilled, poached, made into jam, cooked into tarts, or pickled. They are also wonderful in salads.
This salad is best for the darker figs. Green ones are so delicate in flavour they cannot carry the Vin Cotto. The combination of the sweet flavour and yielding texture of the figs with the aniseed crispness of the fennel is divine.
Figs really do make excellent salads, if there are any left over from eating them as they are, or perhaps from making fig jam. They pair so well with almonds that many salads feature that pairing. Try Fig Salad with Almond Dressing, Fig Snack with Gorgonzola, or Figs with Rosewater and Almonds.
Similar recipes include Baked Figs with Cheese and Honey, Figs Baked with Thyme, and Fig and Pecorino Salad.
This salad pairs the figs with Fennel. Are you looking for more fennel recipes? Try Fennel Salad with Fresh Prunes, Grilled Fennel with Mozzarella, or Fennel and Apple Salad.
All of our Fig recipes are here, and all of our Fennel dishes are here. Feel free to browse them. Or take some time to explore our large range of wonderful, tasty Salads. Or simply browse our Late Summer dishes.
Continue reading “Fennel and Fig Salad with Vin Cotto”
I am writing this in early December, and I must have the last reasonable fennel bulb before Wintery cold weather comes again. Rather than make a salad from it, we thought that a fennel chutney would be nice. It is a quick chutney, one that you can eat almost immediately and will keep only a week or two in the fridge. The recipe is from Ottolenghi’s Guardian column.
We always regret not using Fennel enough. It seems to be a summery vegetable with that cooling aniseed taste, but in fact is difficult to find at decent prices once Winter is over – and by the end of Spring good fennel is definitely unavailable.
Similar recipes include Roasted Eggplant Chutney, Onion Jam, and Cumquat Chutney.
Or for Fennel dishes, try Slow Baked Fennel with Chilli, Orange and Garlic, Fennel and Apple Salad, and Fennel a la Grecque.
Browse all of our Fennel recipes and all of our Chutneys. Or explore our Late Summer dishes.
Continue reading “Fennel and Lemon Quick Chutney”
Nothing says “Winter” quite like baked fennel
Fennel raw in the warmer parts of Autumn is a must; fennel braised, roasted, pureed, baked, grilled or otherwise cooked in Winter is so heavenly.
Today, slow baked in olive oil and lemon juice – almost cooked a la Grecque – is a suitably Wintery dish for this weather. Enlivened with a Roast Vegetable Salt and Orange Zest, and replacing some of the lemon with pomegranate vinegar, set the scene for a Sunday lunch.
Are you looking for similar Fennel dishes? Try Fennel Salad with Orange Vinaigrette, Grilled Fennel with Mozzarella, and Fennel a la Grecque.
Also try Fava.
You might like other Fennel recipes and a la Grecque dishes. Our Greek Dishes are here. Or explore our Mid Winter dishes.
Continue reading “Slow Baked Fennel with Chilli, Garlic and Orange”
Oh this is the easiest of salads. Often we just slice fennel with a mandolin and serve with olive oil, a little lemon perhaps, and some sea salt. This is an easy variation.
Are you looking for Fennel Salad Recipes? Try Nashi Pear, Fennel and Celery Salad with a Mustard Dressing, Fennel Salad with Fresh Prunes, and Fennel and Apple Salad.
Or perhaps you are interested in cooked Fennel dishes? Try Grilled Fennel with mozzarella, Fennel a la Grecque, and Fennel on the BBQ.
You can browse all of our Fennel recipes, and all of our Salads too. Or explore our collection of Late Autumn dishes.
Continue reading “Fennel Salad with Orange Vinaigrette”
After years of not using mayonnaise in my salads (I don’t eat eggs so don’t make my own and don’t love it enough to purchase it), I whipped up my Mother’s very retro eggless mayo that she always made with a can of condensed milk, white vinegar and mustard (or other flavouring).
Now we have a couple of salads that use mayo – A Quick Tomato Salad with Mustardy Mayo, and today’s salad which is sort of a wild variation on Salade Niçoise. Salade Nicoise is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, olives, and other accompaniments, dressed with olive oil, or in later years, mayonnaise. This is a variation on that theme that I quite love.
Are you after other Tomato Salads? Try Artichoke Hearts and Feta Salad with Tomatoes, Tomato Salad with Balsamic and Majoram, and Tomato Salad with Parsley Oil.
Or perhaps Fennel Salads? Try Fennel Salad with Orange Vinaigrette, Fennel Salad with Fresh Prunes, and Nashi Pear, Celery and Fennel Salad with Panch Phoron Crunch.
Or are you after just Salads? Try Onion Salad with Sesame Oil, Green Salad with Chickpeas, Preserved Lemon and Feta, and Vermicelli and Green Mango Salad.
Why not browse all of our Tomato Salads, indeed explore all of our Salads. Or simple spend some time with out Mid Autumn Recipes.
Continue reading “Fennel, Potato and Tomato Salad with Garlicky Mayo”
Fennel and Pears come into their own in Autumn.
Autumn brings such delightfulness in the month or two before winter sets in. Fennel comes into its own, and Nashi pears arrive. Tomatoes are delightful in the less intense heat. Fronds of mint wave in the breeze, as does lemon verbena and other herbs. I do love autumn.
This is a delightful salad that can be part of a meal, or form lunch on its own with a piece of Lebanese flatbread or pita bread.
Are you after other Fennel Salads? Try Fennel, Potato and Tomato Salad with Garlicky Mayo, Fennel and Apple Salad and Grilled Fennel with Mozzarella. Also try Fennel a la Grecque.
You might like to browse our other Salads, and all of our Fennel recipes. Read about Panch Phoron here. Or explore our Early Winter dishes.
Continue reading “Nashi Pear, Celery and Fennel Salad with Mustard Dressing and Panch Phoron Crunch”
Perfect for a healthy Autumn.
A salad for Autumn, crisp and fresh. It brings together two crispy foods that speak of Autumn – Fennel and Apples. With a mustardy vinaigrette it is a delightful salad for this time of year.
Are you looking for Fennel Salads? Try Fig and Fennel Salad with Vin Cotto, Fennel Salad with Orange Vinaigrette, Fennel Salad with Fresh Prunes, Grilled Fennel with Mozzarella, and Fennel a la Grecque.
What about Apple recipes? Try An Autumn Fruit Salad, and Butter Glazed Apples. We have other Apple Salads planned, so check back here in the future.
Browse our Fennel Salad recipes, and all of the Fennel recipes. Bittman Salads are here, and all of our many Salad recipes are here. Or simply explore our Mid Autumn collection of recipes.
Continue reading “Fennel and Apple Salad”
As soon as fennel comes into season in Autumn, make this salad. The prune plums are an excellent flavour combination with the fennel.
Fennel’s crispness is so summery, it is a wonder that it is an autumn and winter vegetable. They are hard to find in Summer, but keep an eye out for good quality ones that are not too expensive. Otherwise this makes an excellent Autumnal dish on the warm autumn days.
Are you looking for other Fennel dishes? Try Fig and Fennel Salad with Vin Cotto, Fennel cooked in Wine, Grilled Fennel with Mozzarella, Fennel cooked in Oil a la Grecque, and BBQ’d Fennel.
Browse all of our Fennel recipes and all of our Bittman Salads. All of our Salads are here. And enjoy our collection of Late Summer dishes.
Continue reading “Fennel Salad with Fresh Prunes”
Summer food can be this easy.
It is a funny summer this year- Hot Hot weather except in Sydney where it has been raining endlessly, severe bushfires in three or four states, thunderstorms making the weather very humid, and on the hot and windy days, trees already dropping their leaves.
Yet summer eating does not change. Salads and simple foods are best.
Are you looking for other Salads? We have quite a range. Try Red Pepper Rice Salad, Rocket Salad with Penne and Parmesan, and Panfried Broad Bean Salad with Thyme and Tomato.
You can also browse our many excellent Salads, or explore our Mid Summer range of dishes.
Continue reading “Seasonal Cooking: Summery Quick and Easy Salads”
10 minutes and this salad is done.
Are you like me? Hate those 6pm meetings that are catered? Few vegetarian options except for chips and other deep fried snacks. I have one of those meetings tonight, but thankfully I have it licked.
Around 4pm I stopped work and made this salad. It is Nigel Slater’s originally, but I have adopted it as my own over time. I do love his way with vegetables. Simple.
Are you after other Fennel Salads? Try Fennel Salad with Orange Vinaigrette, Fennel, Potato and Tomato Salad with Garlicky Mayo, Fennel and Apple Salad and Fennel and Fresh Prune Salad.
We also particularly like Fennel on the BBQ and Slow Baked Fennel with Chilli, Garlic and Orange.
Also try Fresh Mozzarella Salad with Tomatoes and Cucumbers.
Browse all of our Fennel recipes and all of our many Salad recipes. Explore the Mozzarella recipes here. Or be inspired by our collection of Mid Spring recipes.
Continue reading “Grilled Fennel with Fresh Mozzarella”
Fennel is delicious raw, but sometimes I love to cook it too. Here is an easy dish, a gentle dish, full of gentle flavours.
Fennel is delicious raw, but equally as good cooked. Here is an easy dish, a gentle dish, full of gentle flavours.
The fennel is cooked loooong and slow in herbs and olive oil for a beautiful, soft dish so well paired with the soft and creamy Persian feta. Use goats cheese or fresh buffalo mozzarella if you cant get Persian feta.
Looking for other fennel dishes? Try Fennel Salad with Fresh Prunes, Grilled Fennel with Mozzarella, Slow Baked Fennel with Chilli, Garlic and Orange and Fennel on the BBQ.
Other a la Grecque dishes include Leeks and Carrots a la Grecque and Gentle Vegetables a la Grecque.
All of our Fennel recipes are here. Browse our a la Grecque dishes, French dishes and Greek dishes. Or be inspired by our Early Spring dishes.
Continue reading “Fennel a la Grecque | Fennel Slow Cooked in French-Greek Style”
A new BBQ brings lots of cooking.
These recipes use a BBQ with a cover, so you can grill or bake or roast. I use a Weber Q, along with its vegetable basket, a hotplate for things like onions and haloumi, and a pizza stone.
**I am not compensated for mentioning this brand of BBQ in any way.
You might like to browse our complete collection of BBQ recipes. Our favourite is Pizza on the BBQ. Or browse our Winter recipes here and here.
Continue reading “BBQ’d Pumpkins, Potatoes, Broccoli and Fennel”
Oh how seductive are Autumn mornings. Full of golden light, rayed so jaw-droopingly beautifully through the leaves. Plants in autumn reach up lovingly to the sun, after months of shrinking away from the heat of summer. Long tendrils holding flowers wave in the breezes and welcome your passing smile — they nod knowingly in that gentle breeze. Chives and spring onions are flowering. Geraniums as red as lipstick. Mint and lemon verbena. Bog sage. Curry leaf. Earlier, my Lemongrass flowered — the first time ever!
How fitting then to find a recipe of matching gentleness, a warm salad of wine poached baby veggies, needing nothing else but the magnificent flavours of plants, leaves, wine and the very best of oils. Yes, Ottolenghi, you understand Autumn.
Are you after other a la Greque dishes? Try Slow Braised Fennel with Chilli, Garlic and Orange, Zucchini a la Grecque, and Parsley Braised with Olive Oil and Tomatoes.
You might like to browse other Ottolenghi recipes and all of our a la Grecque recipes. Be inspired by our collection of Mid Autumn recipes.
Continue reading “Gentle Vegetables a la Grecque | Vegetables Poached in Wine”
Sometimes we forget that simplest is bestest.
I ran into a lady today from Northern France and we chatted about France and French food. I have spent some time living and working in the North East of France, so it was great to chat to such a beautiful lady.
Coincidentally, I have just started to re-read, Elizabeth David’s French Provincial Cooking. I love the simple approach to food and the reverence she shows to food and eating.
Continue reading “Seasonal Cooking | 11 Simple Beautiful Summer Salads”