Delicious Detox: now I’m ready

I was serious. I mean, I am serious. I fully intend to take the entire month of May to eat intentionally and thoughtfully. Spring is actually a tough time to eat healthily because at our house we have to eat a lot of cake. Starting in February with Martin’s birthday which is quickly followed by Leo’s, then Alistair’s, with Siri’s trailing a month after, I make and eat more cake in the spring than at any other time of the year. In the midst of all that cake-eating celebration we have school auctions as well, which are festivals of even more towering desserts. So it’s not so much Spring (which was awfully cold, wet and un-spring-like this year) as cake season. The abundance of cake works well actually, as a slice of cake with a small cup of dark coffee and a splash of cream on a rainy day makes Seattle seem less soggy. If you lived here you’d agree with me. Anyway, here’s a photo of the final cake – Siri’s. Genoise with cream, custard and raspberry jam, covered in marzipan turned green with matcha tea…

Delicious doesn’t even come close. We finished that one off yesterday.

So, because of the last birthday coinciding with the beginning of May, today I’m resetting the start date of the delicious detox. This means plain yogurt and fruit for breakfast, a single egg omelette with cheese for lunch. If I must snack, an apple will have to suffice. Dinner could be almost anything and tonight it’s a big salad. Trawling through the grocery store, I found radicchio, a bulb of fennel, more asparagus. Tonight I will splash them with olive oil (just a little), sprinkle sea salt over the top, roast everything until crisp, arrange over lettuce and arugula, toss in some leftover grilled chicken. Then, I’ll strew toasted walnuts over the top and maybe a bit of goat cheese – and be done with it. The kids will get basil pesto and spaghetti to fill in the gaps. (I will not be having any of that!)

Roast Vegetable Salad with Chicken – serves 2 generously

  • 1 fennel bulb, quartered with a little core attached to each piece to hold it together
  • 12 asparagus spears, trimmed
  • 1 head radicchio, rinsed and quartered
  • 1 tsp fresh thyme leaves
  • two handfuls arugula, washed and dried
  • a small red lettuce, washed, dried, and torn into bite sized pieces
  • either a shallot, thinly sliced or a couple of scallions, thinly sliced
  • a handful of toasted walnuts
  • 1/4 cup crumbled goat cheese (Just crumble it yourself. The pre-crumbled kind is weird.)
  • leftover grilled chicken
  • olive oil
  • 2 tbsp walnut oil
  • 2 tbsp champagne vinegar
  • sea salt and black pepper

1. Set the oven to 425.

Raw fennel

2. Toss the fennel slices with a little olive oil and set them on a rimmed baking sheet. Sprinkle with sea salt and freshly ground black pepper and roast for 30 – 40 minutes until caramelized and cooked through. You may want to turn them after 20 minutes. Set aside.

Raw radicchio

3. Do not dry the radicchio thoroughly. Toss with 1 tbsp olive oil and sprinkle with sea salt, pepper and the fresh thyme leaves.  (Or, as you can see, whole sprigs if you are in a hurry.) After the fennel has been in the oven for 10 minutes add the pan with the radicchio. Turn the radicchio after 15 minutes and continue to roast until tender. The fennel and radicchio should be done at approximately the same time. Remove from the oven and set aside.

Roast radicchio and fennel

4. Set the oven to broil.

5. Toss the asparagus with olive oil and sprinkle with kosher sea salt and freshly ground black pepper. Broil for 4 minutes, turning the asparagus once half way through.

6. Whisk 2 tbsp olive oil, 2 tbsp walnut oil, and 2 tbsp champagne vinegar together until emulsified. Add a pinch of sea salt and several grindings of pepper.

7. Arrange the arugula and lettuce on a large platter. Place the radicchio, fennel, asparagus and chicken over the leaves. Toss the walnuts and goat cheese over the top. Dress.

The heat of the oven transforms the floral notes of fennel to caramel. The radicchio loses it’s bitter edge and the flavors turn round, rich and warm. I like the contrasts too. Cool creamy and tangy goat cheese. The bitter crunch of toasted walnuts. Soft green leaves. The slick of walnut oil in the dressing adds another compelling note.

I don’t know if the kids would have liked this or not as they didn’t end up getting any. Martin and I ate so quickly. We were starving.

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