Fennel, Apple, and Radish Salad
The subtle anise flavor of fresh fennel partners perfectly with sweet-tart apple, and the radish slices add a spark of peppery heat. Both the fennel and apple will discolor after slicing, so be sure to toss these ingredients with the dressing immediately after prepping them. The concept of this fabulously fresh-tasting salad is really simple: Cut an assortment of seasonal raw vegetables into paper-thin slices, toss them with a light dressing, and add a shower of fresh herbs. Experiment to create your own versions, keeping in mind that you’ll want a balance of color, texture, and flavor. We prefer the super-thin, even slices you get by using a mandoline (see the sidebar on page 240), but if you cut the vegetables by hand and your slices are thicker, the salad will still be delicious.
Serves 4 to 6
1 large fennel bulb
_ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
 _ teaspoon snipped chives or minced scallion tops (green part)
Salt and freshly ground black pepper
1 large crisp apple, such as Fuji or Gala
12 large radishes, trimmed and thinly sliced (about 2 cups)
1. Snip enough of the fennel fronds to measure 1 tablespoon. Set the fennel bulb aside.
2. Combine the olive oil, lemon juice, vinegar, fennel fronds, chives, _ teaspoon salt, and black pepper to taste in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. (Any leftover vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and then shake vigorously before using.)
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3. Trim the fennel bulb, cut it in half lengthwise, and then thinly slice the halves. Quarter and core the apple, then thinly slice it.
4. Place the fennel, radish, and apple slices in a large bowl and add three- quarters of the vinaigrette to the vegetables. Toss to lightly coat the salad, and then taste to see if more dressing is needed. Season the salad with salt and pepper to taste. Transfer the salad to a platter or individual salad plates. (The salad will lose its crunchiness over time, but it can be refrigerated, covered, for up to 2 days.)
Oatmeal, Carrot, and Apple Breakfast Squares
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Makes 12 squares
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Butter, for greasing the baking dish Â
1 cups old-fashioned rolled oats (see sidebar, page 000)
1 cups (5 ounces) whole wheat pastry flour
1 cup ground flax seeds
1 tablespoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
 teaspoon salt
1 cups (11 ounces) packed light brown sugar
2/3 cup canola oil
2 large eggs
1 cups low-fat buttermilk (see sidebar, page 000)
1Â cups grated peeled carrots (about 4 medium carrots)
1 cup grated peeled apples (2 medium apples)
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Topping
2 cups walnut pieces
1 cup (2 ounces) unsweetened shredded coconut
1/4 cup (scant 2 ounces) packed light brown sugar
1 teaspoon ground cinnamon
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Position a rack in the center of the oven and preheat the oven to 350°F. Generously butter the bottom and sides of a 13 x 9-inch baking dish.
Place the oats, flour, flaxseeds, baking soda, baking powder, cinnamon, and salt in a medium-size mixing bowl and stir to combine.
In a large bowl, whisk together the brown sugar and the oil. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk.
Add the oat mixture to the buttermilk mixture, and stir to combine. Add the carrots and apples, and stir just until blended. Transfer the batter to the prepared baking dish.
Place the walnuts, coconut, brown sugar, and cinnamon in a small bowl. Stir to blend, and sprinkle the topping mixture evenly over the batter.
Bake the squares until the batter has set and a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let cool on a wire rack for 1 hour. Then cut into 12 pieces. (The squares can be stored in an airtight container at room temperature for up to 4 days.)
Excerpted from The Earthbound Cook
Copyright 2010 by Myra Goodman
Used by permission of Workman Publishing Co., Inc. New York
All Rights Reserved
