Parsley Fennel Salad Niçoise

This was a simple put-together salad. So what makes it a “Salad Niçoise?” I tend to name things if I put several signature items into the dish. I’m not a purist when it comes to Salad Niçoise, so if it has tuna and olives (preferably niçoise, of course) in it, I’ll ‘abbreviate’ it so people can get what the recipe’s about more quickly.

Rather than using lettuce as a greens base, I used parsley. Added the bright fennel to counterpoint the earthy parsley, and punctuated it with slivers of red onion.

The dressing was equal parts low-fat mayonnaise, capers, vinegar, lemon juice and two parts water.

Pretty soon readers in the States will be able to grab a kosher Gatorade after a long workout or ball game or while slaving away in a hot kitchen. That iconic quart of electrolyte-laden thirst-quenching ambrosia will soon slake the thirsts of parched Jews as they hastily mutter a shehakol before pounding one down. It’s the perfect drink to quickly replenish lost body fluids.

Or if you like drinking neon.

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I’ve spoken about this in my Herbs & Spices class: cilantro is a love/hate flavor profile. Unless you’re a reformed hater. Like I am. And you can be, too.

I don’t make it a habit of linking to the New York Times. Let’s say I have strong opinions on the quality of what passes for news. However, the food section doesn’t count. It consistently has quality writing and subjects.

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In honor of the return of iceberg lettuce, I came up with a salad dressing that would add a bite to counterbalance the cool crispness of the lettuce.

Then I added horseradish.

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I poached the sole (frozen, ugh) in water with allspice, mustard seed, peppercorns, salt, lemon juice, carrots and onions. The kohlrabi was cut small, with minced onions, boiled until soft and pureed with some dark celery leaves and salt. I used about a tablespoon of potato flakes to bind it together.

I made a puree from the poaching liquid carrots which gave everything it touched a lemony note. Not a bad thing.

Lunch took about 25 minutes to prepare. Zero fat. Minimal starch.

Poached Sole with Pureed Kohlrabi