Sicilian Salad

I first saw the recipe for this Sicilian Salad in an older issue of the Hello! magazine.  They did a feature on California chef David Tanis, who had just published his newest food book Heart of the Artichoke and Other Kitchen Journeys.

If the samplings they shared in the magazine, of which this is one, is any indication of what else is in the cookbook, I want this for my own kitchen.

Michael Pollan, author of In Defense of Food, describes it as “A book of great beauty and, much more rare, real wisdom about food, one that manages to instruct and delight in equal measure.”

Sicilian Salad

In a salad bowl add:

1 fennel bulb, trimmed and thinly sliced

Sprinkle with salt and pepper

Whisk together:

1 garlic clove, smashed into a paste with a little salt

3 tbsp olive oil

Juice of 1/2 lemon

Pour over the fennel

Add to the bowl:

1 small bunch radishes, thinly sliced

2 scallions, thinly sliced

2 heads tender lettuce, torn into large pieces

large handful of arugula

 Sprinkle lightly with salt

Toss gently to coat

Top salad with:

2 navel oranges, peeled and sliced into rings

a few mint leaves, chopped

Enjoy!