Monday, October 13, 2014

Fennel with orange salad

Chop organic fennel bulb and red onion thinly. Cut organic grape tomatoes in half. Peel and section oranges. Cut mozzarella in cubes. Chop fresh organic  parsley and basil. Zest lemon, and squeeze some juice in. Toss ingredients  together. Season with kosher sea salt and freshly ground rainbow peppercorn from Trader Joes. 
If you want it on the sweet side, add red wine vinegar. I use Star and is a product of Spain.  It brings more of the herb taste also. You can eat it with tuna, seared ahi, grilled or baked halibut...possibilities are endless.  
On a serious note, tangy and strong flavor, you can add balsamic vinegar (Star, product of Modena, Italy)  instead of the red wine vinegar. Good for that typical Caprese- basil-tomato-mozzarella taste. As always drizzle extra virgin olive oil. I use Spitiko, product of Greece. 
You can serve both vinegar so people will have a choice or enjoy alternately if not the same time. 

Pair it with chilled sweet red wine and it tastes devine...
Marvel on healthy food, try it.
Brunch- crack egg/s into a pan with hot olive oil, throw in tuna or any meat. Season with sea salt and freshly ground pepper, drizzle.a bit of lemon unto fish. Flip....then slice big pieces of mozzarella on top. Let it sit for a few seconds until cheese is melted. Sprinkle bit of nutmeg. Serve. Savour.Sip Tazo chai chocolate, etc tea.