For everyone who wants to enjoy delicious food AND stay fit and healthy.
Tuesday, January 5, 2010
Sunshine on a plate -- a recipe to brighten the winter gloom
Last week while on my gym's treadmill I caught the Food Network's Nigella Lawson making a salad with peak-of-season grapefruit and orange along with another ingredient dear to my heart, fresh fennel (also in season). I rushed home and whipped up my own version, with only a couple of variations on Ms. Lawson's salad. (I added sugar and lime juice to the dressing, for instance, and increased the proportion of grapefruit to orange.)
We had it with grilled salmon and a green vegetable. It also would be nice over lettuce, perhaps sprinkled with a little blue cheese, for lunch.
Recipe: Citrus Salad with Fennel and Walnuts (Serves 2-3; can be doubled)
Ingredients: For the salad: 1 large orange, peeled (no white pith remaining) and sectioned 1 large or two small grapefruits, prepared the same as the orange 1/2 fennel bulb, stalks and outer layer discarded, cut into thin slices 1/3 cup toasted walnuts, coarsely chopped
For the dressing: Juice from the orange and grapefruit (drain off as much as you can from the sections, and squeeze the remaining fruit well after you have sectioned them) 1 bunch fresh basil, chopped coarsely (about 1/4 to 1/3 cup when chopped Salt and pepper to taste 1/4 cup olive oil, or a mixture of olive and walnut oil 1 tablespoon sugar 1 tablespoon fresh lime juice
1. For the salad: Combine orange, grapefruit and fennel in a bowl. Stir well. Drain off as much juice as possible to add to the dressing. Stir in walnuts and set aside. 2. For the dressing: Put all ingredients except oil(s) in a food processor and pulse until basil is chopped. Add oil slowly with processor running. The dressing will be thin, not creamy. 3. Pour dressing over salad and stir well. Serve!
Here's a way to find good places to eat when you're traveling. It's (appropriately) called Find Eat Drink, a website and an iPhone app. (I have a Droid but also an iPad, and hope it will work on the pad) Click on photo for link.
At the University of Cincinnati, I teach writing, reporting and research methods to journalism students as well as a course in mass communication.
I also write a "Healthy Foodie" column, with co-author Mary Ann Barnes, M.D., for the magazine Whole Living Journal, which is distributed in the Cincinnati metro area.
I'm a freelance food and travel writer, a dedicated exercise fanatic (have been since my 20s) and an avid gardener, reader, cook and moviegoer. I'm live in Cincinnati with my husband, George, and recently lost my sweet mother, who died peacefully at 91.