| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import=7 |
1 |
Servings |
INGREDIENTS
| 5 |
c |
Blackberries |
| 2 |
c |
Sugar |
| 1 |
c |
Rice wine vinegar |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper |
| 12 |
|
Baby fennel |
| 3 |
tb |
Extra-virgin olive oil |
| 4 |
c |
Arugula,; cleaned and stemmed |
|
|
Shaved Parmigiano-Reggiano slices |
INSTRUCTIONS
Preheat the oven to 400 degree. In a sauce pan, mash the blackberries with
the back of a spoon. Add the sugar and vinegar. Bring the liquid up to a
boil and reduce to a simmer. Cook the mixture for about 25-30 minutes or
until the mixture becomes thick and syrupy. Remove from the heat and
strain. Season the fennel with olive oil, salt and pepper. Place the fennel
on a parchment-lined baking sheet and roast for 8 minutes. In a mixing
bowl, toss the arugula with the extra-virgin olive oil, salt and pepper.
Mound the greens in the center of the plate. Arrange the roasted fennel
around the greens. Drizzle the gastrique over the greens. Garnish with the
shaved cheese, parsley, and black pepper.
Yield: 4 salads
Recipe By :ESSENCE OF EMERIL SHOW #EE2413
Posted to MC-Recipe Digest V1 #316
Date: Tue, 26 Nov 1996 08:02:23 -0500
From: Meg Antczak <meginny@frontiernet.net>
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