Blackberry gastrique, roasted baby fennel & arugula
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5.00 | cup | blackberries |
| 2.00 | cup | sugar |
| 1.00 | cup | rice wine vinegar |
| 2.00 | tablespoon | olive oil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 12.00 | baby fennel | |
| 3.00 | tablespoon | extra-virgin olive oil |
| 4.00 | cup | arugula; cleaned and stemmed |
| 1 | shaved parmigiano-reggiano cheese | |
| 1 | chopped parsley | |
Directions
Preheat the oven to 400 degree. In a sauce pan, mash the blackberries with the back of a spoon. Add the sugar and vinegar. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for about 25 to 30 minutes or until the mixture becomes thick and syrupy. Remove from the heat and strain. Season the fennel with olive oil, salt and pepper. Place the fennel on a parchment-lined baking sheet and roast for 8 minutes. In a mixing bowl, toss the arugula with the extra-virgin olive oil, salt and pepper. Mound the greens in the center of the plate. Arrange the roasted fennel around the greens.
Drizzle the gastrique over the greens. Garnish with the shaved cheese, parsley, and black pepper. This recipe yields 4 salads.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2413 broadcast 11-14-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-16-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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