Fennel Salad And Fusilli Pasta

Recipe Ingredients

		For The Salad
1		Fennel bulb - trimmed
1/4 cup	15g / 0.5oz	Thinly-sliced red onion
1 teaspoon	5ml	Champagne vinegar
1 tablespoon	15ml	Olive oil
		Cracked black pepper
		Salt - to taste
4		Belgium endive leaves - thinly sliced
1 tablespoon	15ml	Chopped fresh flat-leaf parsley
		For The Pasta
1 1/2 cups	355ml	Pitted cured black olives
1 teaspoon	5ml	Minced garlic
1/2 cup	118ml	Olive oil
2 tablespoons	30ml	Chopped fresh basil
2 tablespoons	30ml	Chopped fresh flat-leaf parsley
2 tablespoons	30ml	Chopped fresh marjoram
2 tablespoons	30ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Crushed red pepper flakes
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Cooked fucilli - cooked very al dente and cooled
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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