People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.
10/21/2003 Fennel and red onion salad with chervil (Salade de fenouil et oignon rouge au cerfeuil)
For 4 servings:
2 very fresh bulbs of fennel, washed, cut in half, and thinly sliced crosswise 1 medium purple onion, cut in half, thinly sliced 1 c. chervil sprigs 5 T. extra virgin olive oil 2 T. good quality red wine vinegar (not Balsamic) Salt and pepper
Soak the onion slices in cold water for fifteen minutes, drain and blot dry. Combine all ingredients and chill for at least 1/2 hour.
Note: I served this on big, pale green Sugar Loaf chicory leaves, which made a lovely color harmony with the pale pastel colors of this salad. I also served marinated fresh sardine filets with it, which is entirely optional.