Fennel, Prosciutto and Pomegranate Salad

I found this on the awesome Smitten Kitchen, my favorite cooking blog, ever (Henry is way into this word right now, so I had to use it). It is pink for Valentine's Day, awww... There is a slight bump in the road in that Josh is not a fan of pomegranate, I am though. And that, my friends, is all that matters :)

Fennel, Prosciutto and Pomegranate Salad
Adapted from Bon Appetit, November 2008

Serves 4 to 6

2 cups very thinly sliced fennel bulb
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon coarse kosher salt
6 cups arugula (about 4 ounces)
1 cup thinly sliced green onions
1/4 cup thinly sliced mint leaves
1 1/2 tablespoons balsamic vinegar
6 ounces thinly sliced prosciutto, torn into strips
1/2 cup pomegranate seeds

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt. (Planning ahead? I did this a day in advance.)

Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.

Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over

Green Onion Slaw

Green Onion Slaw
Bobby Flay

From Deb:

"My only eensy concern about this dressing below is that the next day, it looked a bit gritty. It certainly tasted as good as the first day, but didn’t look as pretty, thus if appearance is a primary concern, I’d just make the dressing right when you need it.

One more slaw suggestion: I always store my chopped cabbage and vegetables and dressing separately, mixing them a few minutes before I serve it so they don’t get watery or soggy."

I thought this was great, didn't have the grittiness issue mentioned above. I did not include the serrano chiles, because I am a baby. Well, correct that, I am married to a spicy-averse man, which then makes me a spice-averse lady.

1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles
2 tablespoons mayonnaise
Salt and pepper
1/2 cup pure olive oil
1 head purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup chopped cilantro leaves

Blend green onions, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified. Place cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste.

Taken from Smitten Kitchen

Coleslaw

Ina Garten’s Cole Slaw

Ingredients:

1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh parsley leaves

Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor* with the slicing blade (according to manufacturer’s instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don’t fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don’t push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.

Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.

In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

Found on Smitten Kitchen