MY ‘A VOCE’ SALAD
About the Recipe
This salad was inspired by one I tasted years ago at Manhattan's now-closed A VOCE restaurant. I have a feeling my salad is probably a good deal different from what I ate there 10 or 15 years ago, but it is very, very good.
As it contains Granny Smith apples, it's perfect for May, just before summer fruit arrives and takes precedence. The apples, shaved Parmesan, Marcona almonds, raisins, and crunchy celery and fennel turn a basic arugula salad into food for the gods. The dish is a great starter but also works as a vegetarian lunch main course. Or add chicken if you want something a bit heartier.
MY ‘A VOCE’ SALAD
Serves 8
Ingredients:
For the Salad:
8 large handfuls baby arugula
2 large Fennel bulbs, very thinly sliced
2 granny smith apples, very thinly sliced
1 cup Marcona almonds (toasted, salted). Toasted blanched almonds may be substituted but do use Marcona almonds if you can
1 teaspoon fennel pollen. If you do not have fennel pollen, add about 1/8 tsp powdered fennel to the dressing
1 cup Golden raisins (or regular raisins)
1 cup shaved parmesan (or big grate)
1 cup thinly sliced celery
Dressing:
2 tablespoons freshly squeezed lemon juice
2 tablespoons Sherry vinegar
salt and pepper to taste
2 thinly sliced large shallots
1 large garlic clove, minced or put through garlic press
¾ cup extra virgin olive oil
Method
In a jar, shake together the lemon juice, vinegar, salt, pepper and shallots. Set aside for at least 30 minutes —then add remaining dressing ingredients and shake, Let rest at least an hour before using. Can be made up to 3 days ahead and refrigerated.
Place all salad ingredients in a large salad bowl. Add enough dressing to moisten and flavor. Toss. Adjust salt and pepper