Believe it or not my refrigerator is empty most of the time. The reason is twofold.
Firstly, my conversion to a culinary life is relatively recent. Five years ago, I could not care less about cooking, so my trips to the grocery stores were a matter of mere survival. Nowadays, my life in the kitchen is quite different than the way it used to be, but I’m still not capable to buy food for more than two days in a row. The result? Oftentimes I can hear the echo of my own voice inside the refrigerator… 😉
Secondly, I do not like to cook for myself. I do love to cook for other people, though. Stefano travels a lot because of his job and when he is away from home, unless I’m hosting or trying out new recipes, a huge strike sign is on and I live on very basic and, most of the time, uncooked food.
This fennel salad is the perfect example of what I eat when I’m all by myself. It’s light, low on calories and, most importantly, it takes five minutes to make and leaves the kitchen spotless, which is a nice plus for me.
After all, are you always in the mood of spending hours in the kitchen and cleaning up afterwards? If you are, hat’s off to you but I’m just a mere mortal 😉
1 big fennel
3 Tbsp, balsamic vinegar
5 Tbsp, extravirgin olive oil
A handful of walnuts
Ground black pepper
Rinse the bulb of the fennel with water, dry it and, on a chopping board, cut the stalks and fronds off the bulb. Discard the outer layer. Cut the bulb in half from top to bottom, slice the flat side of
each half thinly and evenly with a mandolin and place the slices on the salad plates.
In a small bowl, whisk together the balsamic vinegar and the olive oil. Season with salt and pepper (to taste) and keep whisking for one minute.
Spread the walnuts on the fennel slices and pour the dressing on the salad, spreading it out evenly.
Ta-dah: les jeux sont faits! 😉