1 or 2 fennel bulbs, cut into paper-thin slices
2 or 3 white nectarines, pitted and cut into 1/3-in slices
1 cup Rose Geranium Dressing
Leaves from 6 smal head butterball lettuce
3/4 c Chile-Lime Toasted Almonds
Toss the fennel and nectarine slices in the dressing and arrange of the butter lettuce. Top with almonds and serve.
Rose Geranium Dressing
1/2 c champagne vinegar
1/3 c fructose
1 t sea salt
1/2 t minced jalapeno
1/4 t ground pepper
1/2 t ground fennel
1/2 t ground coriander
2 t minced rose geranium flowers, or 1 t rosewater
In a small saucepan, bring the vinegar and fructose to a boil [don't sniff it!]. Stir until the fructose is dissolved, then remove from heat. Stir in the remaining ingredients and let the dressing cool.
Chile-Lime Almonds
3/4 c slivered almonds
1/4 c fresh lime juice
1 t mild chile powder
1/4 t cayenne pepper
1/4 t sea salt
Preheat the oven to 350. In a small bowl, combine all the ingredients and toss. Spread the almonds on a baking sheet and bake for 10 to 15 minutes, stirring the almonds every 5 minutes so they brown evenly. Let cool before using.
Serves: 6
Source: from Millenium Restaurant's cookbook--it's not actually called this, but I think it's a very odd but successful combination of flavors
Prepared by: Stacey for the September 2006 meeting.