After a weekend full of rich, tasty brunch, Sunday night left me feeling a bit bloated and craving something light and refreshing for dinner. As a result of my exploration of a healthier lifestyle courtesy of The Omnivore’s Dilemma by Michael Pollan, I stumbled across Mark Bittman’s book, Food Matters, and his New York Times column The Minimalist and companion NYT blog, Bitten. Many herald Mark Bittman’s book as the practical application of Michael Pollan’s prescribed diet, and after discovering it I promptly added Food Matters to my reading list.
As I continue to slog through Omnivore’s Dilemma (more than 60% of the way through now!) I realized it’ll be a bit before I’m ready to dive into Food Matters. That didn’t stop me from looking at some of the recipes on Bittman’s site. At the top of the list, as if he knew what I was craving that night, was a recipe for a light fennel and celery salad tossed with a dressing of extra virgin olive oil, pepper and fresh lemon juice and garnished with a generous sprinkling of parmesan cheese.
I headed to Safeway, my trusty produce field guide in hand, to pick up some fresh fennel so I could try out the recipe.
Just a few, simple ingredients
Mise en place
Toss all the ingredients together
Voilà!
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