SALAD (CREAM) WITH SEA FENNEL

SALAD (CREAM) WITH SEA FENNEL

 

There are no precise dosages for this recipe, because it was prepared for one of the courses for the first time.

 

You will need :

about 200 gr of sea fennel

2 avocados

olive oil

1 l pomegranate juice

750 ml sweet red wine

spice mixtrure

 

Keep 50 – 60 gr of the sea fennel raw and blanch the rest (about 150gr) for 10-15 min.

Pour hot water over the fennel and not the reverse. Drain. If the leaves are quite hard boil them for the same time and then drain.

Peel two avocados and mash them with a pomegranate sauce (about 1/4 cup), ⅔ of the sea  fennel and very little olive oil. The sauce should be as sour as possible.

 

If you are preparing the sauce yourselves : bring to a boil 1l of pomegranate juice and 1 bottle (750ml) of sweet red wine and let them boil till you get a thick syrup like molasses.

 

Cut the remaining sea fennel (blanched and raw fennel ) as thinly as possible.

Mix with the pureed mixture and taste before adding salt, usually the sea fennel does not need any.

Add a pinch of turmeric and black pepper and 1.5 tablespoons of the spice mixture (which is necessary to obtain the desired taste).

Taste and correct the flavour.

 

Spice mixture :

1/2 teaspoon fennel seeds

2 teaspoons coriander seeds

1.5 easpoon black cumin (Nigella sativa)

10gr dried lemon peel

4 dried lemon leaves or substitute with 8 lemon verbena leaves

We used wild carrot seeds but I don’t think you will find any. If you do, substitute the fennel and coriander using 3 tablespoons of it.

 

Experiment for other uses!!!

A SUMMER SALAD WITH SEA FENNEL, SPEAR MINT AND ZUCCHINI

A QUICK SALAD WITH ZUCCHINI, SPEAR MINT AND SEA FENNEL

 ADJUST THE QUANTITIES OF THE IGREDIENTS TO THE NUMBER OF YOUR GUESTS

 

Choose zucchini as tender and fresh as possible.

Cut them in small cubes. The smaller the better.

Add salt, lemon juice and stir them to absorb the lemon.

Meanwhile, finely chop green onion leaves, raw ( not pickled ) sea fennel and plenty of spear mint,

I also used tender leaves of carrots, but you may use a little parsley.

Black pepper, black cumin, cumin and coriander to enhance the taste.

Add feta cheese grated by hand and stir well with a little olive oil.

A “healing” salad with nettle and borage !!

 

Nettle, borage, spring onion leaves and leaves from one of the plants of the lathyrus family to which belong peas, vetch and beans.

The nettle is a plant ‘panacea’ from all aspects, nutritional and therapeutic with amazing flavor. Borage tastes cool like cucumbers and its flowers look gorgeous and have a delicious taste. The “wild pea” tastes earthy and starchy.

All this combined with a simple lemon sauce with a teaspoon of pollen and olive oil.

And enjoy !!

PREPARATION

To be able to gather, wash and cut nettle wear plastic gloves. Pick the tender stems then wash them well and blanch with boiling water for 1 minute. Do the same with borage. Collect tender shoots with buds then blanch them for about five minutes, because now they are not so tender. Strain and wring well. They should not have any water. Then finely chop borage. Leave the nettles as they are or cut them a little. From “wild peas” keep the tender shoots and flowers, if any and wash them well putting them on paper to dry. Chop the leaves of the spring onions not using any of the white part.

Put all ingredients in a large container to be able to mix well, add salt, a little pepper and the sauce and mix well.

When ready to serve add the borage flowers on top.

Add nettle in omelets, soups, legumes, pilafs and in pies. Boiled with olive oil and lemon juice taste delicious or use them raw in green salads well crushed with some salt.

SPRING SALAD WITH WILD FLOWERS

A fresh aproach of Greek Cuisine using raw flowers of wild herbs

Quantity for 5 people

1 lettuce thoroughly washed and cut into pieces

1 medium french salad thoroughly washed and cut by hand into medium-sized pieces

1.5 tea cup chopped Sea Fennel leaves and tender shoots

petals from two or three large wild carrot flowers

petals of 10-20 white-yellow daisy flowers

4 carrots grated on a coarse grater (choose organic)

1/2 tea cup lightly toasted pumpkin seeds

PREPARATION

Wash the flowers and let them dry. Cut with scissors the flowers of the wild carrots from their stems, because the stems arerother tough and mix with all the other ingredients. Mix with 1/2 cup of the sauce adding salt and pepper (if necessary add a little more sauce) and put on top the petals of the daisies.

Sauce with olive oil, apple cider vinegar, grape syrup and bee pollen

2/3 tea cup olive oil

1/4 tea cup apple cider vinegar

1/4 tea cup grape syrup

a few drops of Tabasco

1 tsp fresh bee pollen

Mix all ingredients in a blender.

Wild carrot and sage “fruits” salad

Quantity for 4 persons

4 leaves of lettuce cut into large pieces

1 tea cup spinach roughly cut

1/2 tea cup radicchio or other bitter herbs chopped

1 tea cup wild carrot leaves ( daucus carrota ) finely chopped and 2-3 roots peeled and sliced ​

2 tbsps dill, 3 tbsps wild fennel leaves

6-8 sage “fruits” washed and cut into quarters (they have an incredible refreshing and aromatic taste)

1 fl.ts. blanched fresh peas or beans ( vicia faba ). If you grow beans or peas, use the tender shoots as well.

10 mallow flowers

SAUCE

2/3 tea cup olive oil

1/4 tea cup lemon juice

1 tbsp citrus marmalade

a little lemon zest (without the white)

1 tbsp fresh or dry verbena or pennyroyal

1/2 tsp green pepper grains

Beat all in a blender.

Mix all the vegetables, add salt and pepper and drizzle with 1/2 tea cup sauce. Stir again and if necessary add some more sauce. The sauce left keep it in a glass container in the refrigerator.

Salad with purslane, tomatoes and summer vegetables. Based on a recipe of a salad from Vourla in Minor Asia

Traditionally this salad was served with marinated anchovies instead of cheese and chopped spearmint in the salad, without bread.

The sauce they used was olive oil, just as much as to “polish” the vegetables, and pomegranate syrup.

Serves 5 persons

1 large tomato  (or two medium ) ripe but tight cut into moderate size cubes

a small cucumber thoroughly washed and cut into small cubes

one green pepper cut into small cubes

2 green onions, the green leaves only finely chopped

½ tea cup celery, the leaves only finely chopped

½  tea cup finely chopped purslane (use it in the summer) or chopped watercress if not found

1  tea cup bread cut in small cubes toasted in the oven

⅓ tea cup  pitted green olives

1 or 2 grapefruit

100 gr “petroma” cheese from Tinos or Andros islands ( rather hard white cheese )

 

Cut  left over bread (at least one day old ) into small cubes, coat it with olive oil and sprinkle it with oregano and paprika. Bake in preheated oven at 180 degrees Celsius until golden. When cold, it can be stored in a tin box for a long time.

Squeeze the grapefruit and marinate the olives in the juice for at least 8 hours or longer.

Mix all ingredients with ⅓ tea cup of the sauce (if necessary add a little more), salt and pepper, stir gently and serve with the cheese on top in pieces.

Put a little more sauce over the cheese.

 

Lemon and olive oil sauce

1 tea cup extra virgin olive oil

¼ tea cup lemon juice or ⅓ if not too sour

⅔ tea cup spearmint leaves washed and dried

Beat all ingredients in a blender to mix well

Cynoglossum columnae salad

 

Wherever you find it collect its shoots and flowers. They have an incredible praline flavor! Raw in salads with a vegetable like french salad with its mild and buttery flavor or Chinese cabbage. Try some hazelnuts too. They are excellent.

 

I give you a recipe for a salad sauce with chocolate for your salad with cynoglossum columnae.

1/4 tea cup olive oil

2/3 tea cup balsamic vinegar

5 tablespoons cocoa powder dissolved in 2/3 tea cup hot boiling water and boiled until it rises for 2-3 timesI

If you want to add a little more vinegar use apple cider vinegar

Beat all the ingredients in a blender. The next day it tastes much better.

Rock samphire salad

 

If you go for a walk by the sea it is very likely to find them. In Syros rock samphire grows in different beaches. Look for them! Gather their tender shoots and leaves and do not worry. The more you trim them the more they grow. Usually eaten pickled, as a mezze or as an ingredient of other salads. This is a recipe though for a salad where sea fennel is the main vegetable.

You will need carrots, olive oil and vinegar (apple cider vinegar better).

Sea fennel should weigh twice as much as carrots. You wash them and blanch them in boiling water for 2-3 minutes at most counting from the time the water starts boiling again. Then strain and cool them with cold water. Grate carrots in a coarse grater and mix with rock samphire. Put olive oil as much as just to “polish” the vegetables and vinegar as much as to intensify the flavors of the vegetables and not the flavour of vinegar to be the dominant one. A little salt, because rock samphire is salty and you are ready.

Your salad can be a full meal if you add white or red boiled beans or millet.