Contorno of the Week: Quick-Pickled Fennel and Watercress Salad with Grilled Lemon Slices
July 18, 2010 Leave a comment
- 1 Fennel Bulb, thinly sliced
- 1 Bunch Watercress (sort of still in season, I guess)
- White Wine Vinegar
- The Finest Extra Virgin Olive Oil In Your Possession
- A very hearty pinch of salt (probably like a teaspoon)
- A sprinkle of sugar (half a teaspoon?)
- Ground pepper
Thinly slice the fennel and deposit in a bowl, dressing it with the salt, sugar and dousing in vinegar. Work the fennel with your hands, distributing the dressing for a little while and let it sit until it is hitting that “just wilted” stage where it’s still got some snap but it’s… well, pickled. You’ll know it when you see it, but for those who like measurements and stuff, it’s around 10 minutes.
While that’s standing, thinly slice a lemon (or half a lemon, as I did), slathering it with olive oil, grill or roast until caramelized (note: not burned). So by the time those are done, your fennel should be good and wilted (that’s why I don’t bother with times, just multitask, fool!). Remove fennel from its vinegar bath, squeezing out excess liquid. Combine remaining components and crack some pepper over the top.
Now that’s a dish you can set your watch to.