astray recipes: Fennel salad and fusilli pasta

Categories: Essnce05
Yield: 4 servings

Measure	Ingredient
	=== FOR THE SALAD ===
1	Fennel bulb; trimmed
¼ cup	Thinly-sliced red onion
1 teaspoon	Champagne vinegar
1 tablespoon	Olive oil
	Cracked black pepper
	Salt; to taste
4	Belgium endive leaves; thinly sliced
1 tablespoon	Chopped fresh flat-leaf parsley
	=== FOR THE PASTA ===
1½ cup	Pitted cured black olives
1 teaspoon	Minced garlic
½ cup	Olive oil
2 tablespoons	Chopped fresh basil
2 tablespoons	Chopped fresh flat-leaf parsley
2 tablespoons	Chopped fresh marjoram
2 tablespoons	Chopped fresh thyme
½ teaspoon	Crushed red pepper flakes
	Salt; to taste
	Freshly-ground black pepper; to taste
1 pounds	Cooked fucilli; cooked very al dente
	; and cooled
¼ cup	Freshly-grated Parmesan cheese

For The Salad: Using a mandoline, thinly shave the fennel. In a bowl combine the fennel with the onion, vinegar, olive oil, plenty of black pepper, and salt. Let sit for 5 minutes. Add the endive and parsley. Toss.

Taste and adjust the seasonings. For The Pasta: Place a large pot of salted boiling water on your stove. In a large service bowl, combine the olives, garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt, and pepper. Mix to combine and allow to sit for 5 minutes. Drop the pasta into the hot water and allow to heat through for 1 minute. Drain well and immediately add to the service bowl. Toss to coat, top with the cheese and serve. This recipe yields 4 salad and pasta servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-07-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

fennel salad and fusilli pasta