Anna welcomes celebrity chef Karen Akunowicz to the kitchen to whip up some easy and delicious recipes from her new book “Crave: Bold recipes that make you want seconds” that was just named as one of Amazon’s top 10 cookbooks to buy now.
INGREDIENTS:
- 1 large head fennel (about 1 pound), fronds removed and ½ cup of them reserved
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper
- 3 cups arugula, cleaned
- 2 tablespoons pomegranate arils
- 5 tablespoons Old-School Red Wine Vinaigrette
- ¼ cup Lime Pickled Onions
- Three ½-inch-thick slices sourdough bread, grilled or toasted
- 1 cup fresh basil, hand torn
- 2 tablespoons grated Parmigiano-Reggiano
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PREPARATION:
- To slice the fennel bulb, cut it lengthwise, through the root. Remove the root end and slice thinly from top to bottom. Alternatively, thinly shave the fennel bulb carefully on a mandoline, or use a chef’s knife.
- Turn on or heat a grill. Lightly brush both sides of the fennel with olive oil and season with salt and pepper. Grill until there is a beautiful char on both sides, 2 to 3 minutes per side, then cut into bite-size pieces.
- Combine the fennel, arugula, pickled onions, and pomegranate arils in a medium bowl. Season with salt and pepper. Add ¼ cup of the vinaigrette and toss well.
- Add the bread, basil, and reserved fennel fronds and toss to combine.
- Add another tablespoon of vinaigrette to make sure it is well dressed. Divide among four bowls and finish with grated Parmigiano-Reggiano.
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When you grate any hard cheese like Parmigiano-Reggiano or pecorino, use a rasp grater and the cheese will be as light and fluffy as new snow.
