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Fennel Salad And Fusilli Pasta

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  • === FOR THE SALAD ===
  • 1 Fennel bulb; trimmed
  • 1/4 c Thinly-sliced red onion
  • 1 ts Champagne vinegar
  • 1 tb Olive oil
  • Cracked black pepper
  • Salt; to taste
  • 4 Belgium endive leaves; thinly sliced
  • 1 tb Chopped fresh flat-leaf parsley
  • === FOR THE PASTA ===
  • 1 1/2 c Pitted cured black olives
  • 1 ts Minced garlic
  • 1/2 c Olive oil
  • 2 tb Chopped fresh basil
  • 2 tb Chopped fresh flat-leaf parsley
  • 2 tb Chopped fresh marjoram
  • 2 tb Chopped fresh thyme
  • 1/2 ts Crushed red pepper flakes
  • Salt; to taste
  • Freshly-ground black pepper; to taste
  • 1 lb Cooked fucilli; cooked very al dente and cooled
  • 1/4 c 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 -
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.