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Saturday, September 01, 2012

Saturday Beefcake Fennel Chronicles from 2007: Fennel & Gorgonzola



Okay, it's the last holiday weekend of the Summer and you're grilling like nobody's business. We've offered a salad for openers and a soup for the first course. This salad is for those non-vegan vegetarians who prefer their men to be beefy as opposed to their main courses.

Fennel Bulb, halved lengthwise, cored and sliced thin
Extra Virgin Olive Oil, two tablespoons
Fresh Lemon Juice, one tablespoon
Black Grapes, seeded, halved, about one half cup
Gorgonzola Cheese, crumbled, about one half cup
Radicchio, thinly sliced, one cup
Romaine, thinly sliced, one cup

1. Toss fennel, oil, lemon juice, salt pepper in a salad bowl. Let stand ten minutes.
2. Add grap[es, cheese, radicchio and romaine. Toss that salad.




The kitchen, of course, is thoroughly cleaned.

Julio Rocha is joining us ths time around.

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