Urban Italian Fall Insalata with Green Apple & Fennel
Recipe found in newspaper by Chef Andrew Carmellini, who is known for his "Urban Italian" food
1 bunch arugula (about 4 cups loosely packed)
1 bunch watercress (about 4 cups loosely packed)
8 leaves basil
1 medium fennel bulb, trimmed
1 medium green apple
3 stalks celery, trimmed
¾ cup white raisins, soaked in warm water
½ cup roasted salted almonds
Finely grated zest and juice of 2 lemons
½ cup extra virgin olive oil
Salt and freshly cracked pepper
2 Tbsp. grated Pecorino or Parmesan cheese
1. Pick through and discard any wilted or bruised arugula or watercress. Tear the basil into bite-size pieces.
2. Half the fennel through its core and if tough, discard the outer layers. Using a sharp knife or a mandolin, thinly slice (about 1/8 of an inch thick) the fennel lengthwise. Half and core the apple. Slice it thinly. Slice the celery thin. Strain the plumped raisins and pat them dry.
3. In a large salad bowl toss the arugula, watercress and basil together. Add the fennel, apple, celery, raisins, almonds and lemon zest to the bowl. With your hands, gently toss the ingredients together and drizzle the salad with olive oil and lemon juice. Season the salad, to taste, with salt/pepper.
4. Divide the salad evenly among the plates and top with a sprinkle of cheese.