It was a pleasure to pick up my very first Norwood CSA
vegetable allotment and to let my mind run wild with what I could chef up while
the green goodies were fresh and crunchy.
While it might seem to be cliché to make a salad, the
connoisseurs of these medley meals know that salads are diverse and exciting,
especially if you are selecting from what is in season. Summer lends itself to the sunny and
exciting disposition of citrus so when I received my fennel, cucumber, and head
of lettuce, I imagined a simple yet tasty salad to accompany a fillet of red
snapper. The recipe:
Salad
Fennel Bulb, sliced
Lettuce Leaves, chopped
Cucumbers, sliced
Craisins
Optional: Slivered Almonds
Vinaigrette
Juice of 1 large lemon
Olive Oil (of excellent quality)
Salt & Pepper to Taste
Shallow Fried Red
Snapper
Red Snapper Fillet(s)
Season generously with the following dried herbs:
Granulated Garlic
Oregano
Celery Salt (Yes, you can use regular salt but, don’t be
boring! J
)
Black Pepper (freshly milled)
Red Pepper Flakes
Flour to coat fillet
Olive oil for pan frying
The result was a light and satisfying just like our long
summer days.
Enjoy!
Written by Keisha Warner-LoSasso