1 bulb finocchio, trimmed and cleaned, save some of the nasty green fronds
1 Granny Smith apple, washed and cored, cut in two
using a very sharp knife or a mandolin, cut these into the thinnest possible slices, paper thin.
1 small clove garlic, finely minced and squashed
2 anchovy fillets
2 tablespoons fresh lemon juice
1/2 teaspoon salt and then to taste
2 egg yolks
125 ml plus best extra virgin olive oil
Put the garlic and anchovy into a medium sized bowl and add the lemon juice. With a fork, mash them very vigorously until you can barely see that they were there. Add the egg yolks and salt and whisk briskly to combine. Whisking continuously, slowly add the olive oil, making it into an emulsion. After adding the 125 ml, taste and add more to taste. The dressing should be strong because the juices of the finocchio will dilute it powerfully.
Just before serving, toss the finocchio and apple with most of the dressing. To serve, lightly pile 1/4 of the salad onto a plate and sprinkle a bit of that horrid green frondy stuff on it. You can drizzle or dot a little more dressing on the plate around the salad. Don’t make it up too far ahead as the finocchio wilts very quickly and the apple will brown.
You might like a grind of pepper over it, but of course it won’t photograph so well after it.
1 fennel bulb
1 large Granny Smith Apple, peeled and cored
2 large Oranges, Squeeze one, segment the other
70 grams of Arugula
3 tablespoons of toasted pine nuts (toast in a dry pan, but do not burn)
2 small or 1 medium Shallot, finely chopped
2 tablespoons white wine vinegar
1 cup Olive Oil
S and P to taste
Combine chopped shallots, vinegar, oil, juice of one orange salt and pepper in a jar, close tightly and shake vigorously.
Using a mandolin set to quite a thin setting, slice fennel and apple.
Combine everything, mix, let sit for a few minutes, (but not so long that it wilts!!) and eat.
100g plain flour
50g Butter or Cooking Margerine
75g Brown sugar
teaspoon of Cinnemon
grated ginger cube (for a bit of zing)
This is something I have experimented with adding different things. If you do not have Vino Cotto try and little port or nice dark sherry.
Makes a dish as per size in pic.. serve about 6
2 or 3 Large cooking apple peeled and chopped
70g caster sugar (can use brown)
table spoon Vino cotto(my own secret ingredient)
Method: Put plain flour in a mixing bowl and add the butter (cut in small pieces) to the flour and mix together with fingers to make a bread crumb type mixture. Add the sugar and mix in with spoon. Can use a bit more flour and butter to make a bit more if you have a large dish.
Melt the 25g butter in a saucepan and add chopped peeled apples and sugar on low heat. This should carmelise. Add the vino cotto and stir until apples start to soften. Place in baking dish. Any excess liquid can be added over the top on serving. Don’t add to much liquid in dish otherwise the liquid will seep through the crumble toping. Spoon the crumble topping over the top, sprinkle some brown sugar over the top and bake in centre of oven 150 oc for about 20 min or until topping browns. Serve with ice cream, custard, or to be good some natural yoghurt or low fat Creme Freiche.
Tip: You can of course use other fruit like red or blackberries, Rhubarb or add a combination of fruits, like apple and rhubarb.