Pupatella Salad #3 (As Remembered)

Can we talk about evolution for a second? It is something that I have been thinking a lot about recently, maybe because I am on a diet and evolution is totally working against me, or at least - not working with me. So, you know how back in the day, when we were all hunter's and gatherer's and food's availability was inconsistent and usually out of our control. (Well that is unless you had a studly husband or brother keeping you steadily supplied with buffalo). Our bodies remedied this by storing calories like a crazy coupon lady stores Tide and Garden Style Ragu. We might need them later, on a rainy day or when we were hibernating during winter; we could survive on our stored fat. Smart right? 

Well, cool evolution. Get with the times, I can't even remember the last time I missed a meal. I am not going to starve to death anytime soon. I don't need this stored fat, I don't need you to store anymore either. Can we maybe... disable that bodily function? You are doing such a great job with the shrinking pinkie toes and reduction in body hair. Just stop, I am safe, promise. I need you to work on this storing fat thing for me. Please! I am getting really tired of eating salads. 

Pupatella Salad #3 
makes 4 servings

Dressing Ingredients
2 TB Shallot, Diced
2 TB Fennel Fronds, Diced
2 TB Parsley Diced
2 Garlic Cloves, Diced
2 TB Tarragon, Chopped
6 TB Grapefruit Juice
(use can use white wine vinegar if you can't get enough juice)
2 TB Olive Oil 
Salt & Pepper to taste

Salad Ingredients
4 Cups Arugula
1 Fennel Bulb, Thinly Sliced 
(minus 2 TBs you dice for the dressing)
1 Avocado, Diced
1 Green Apple, Thinly Sliced
1 Grapefruit, Segmented and Juiced
1/4 Cup Shaved Parmesan

Peel and segment the grapefruit setting the pulp aside and squeezing the remaining juice from the pith, if it is not quite 6 Tablespoons, add the needed amount of white wine vinegar. Dice the shallot, garlic, fennel, tarragon and add to the juice/vinegar. whisk in the olive oil and season to taste with salt and pepper. Set aside to allow the flavors to meld while you do the rest of the chopping. Go to town on the rest of the fruit and veggies, adding them one by one to the bowl with the dressing. Lastly add the Parmesan and arugula, toss with your hands, serve and enjoy! 

No comments:

Post a Comment