New Years Salad Salad
Fennel, Fig, Walnut Mint and Arugula Salad
Ingredients
- 3 bulbs fennel, sliced thin
- 1 pint figs, quartered
- 1/2 c. chopped fresh walnuts
- 1/2 c. mint, chopped
- 1/2 c. pmegranate seeds
Instructions
- A large bowl of aruula
- Top the arugula with all other ingredients. Dress with olive oil and balsamic vinegar, salt and peper.
- Slice fennel, quarter figs, chop walnut and mint and toss with arugula. Dress with olive oil and balsamic vinegar.
- Check back later for my panisses and duck recipes. It’ll be worth your time.
Notes
Which brings me to my point: Why are we obsessed with cooking fast? We’ve been conditioned to want to get in and out of a kitchen as fast as possible. Quick cooking dishes, 30 minutes suppers, Iron Chef and Chopped and Rachel Ray—we treat the kitchen like the floors are burning and the gas is leaking. Why? Who said we should rush through the kitchen so we can sleep in front of the TV? How did that happen?
Somewhere along the line, someone decided there was money to be made in selling speed. Hamburger Helper. Pop Tarts. Jiffy Pop (which isn’t even faster than making your own popcorn). To sell the products, you had to convince people that they were wasting their time to spend more time in a kitchen than it takes to make minute rice.
