Summer Greens… Makes Me Feel Fine

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