As much as I miss traveling, I look forward to low-key staycations. So last week, I took three days off from work just to explore the local food scene and stuff myself silly. And that’s exactly what I did.
Here’s a glimpse of what I ate during “spring break”:
- Dim sum at Koi Palace in Daly City
- Wok seared vegetarian chow fun at Lily on Clement in the Inner Richmond
- A sabich hummus plate (and the fluffiest pita bread) at Falafel Stop in Sunnyvale
- The “Best Indian (Meat) Pizza” at Zante Pizza & Indian Cuisine in Bernal Heights
- More dim sum from Good Mong Kok Bakery in Chinatown
Of course, I also made time to try a few new recipes, including shaved fennel salad with croutons and walnuts, chewy date and dark chocolate cookies and pasta e ceci packed with mustard greens.
If you want to lighten things up in the kitchen, shaved fennel salad with croutons and walnuts is right down your alley. It’s full of flavor and crunch – and beautiful, to boot! Serve it as a first course or alongside your favorite source of protein.
Recipe adapted from Bon Appétit.
- 4 ounces sourdough bread, torn into bite-size pieces
- 6 tablespoons olive oil, divided
- kosher salt, to taste
- ½ cup walnuts
- 3 tablespoons red wine vinegar
- 1 garlic clove, grated
- ¼ teaspoon dried chili flakes
- 2 fennel bulbs (reserve fronds)
- ½ lemon, zest and juice
- ½ cup fresh mint
- shaved Parmesan cheese, to taste
- Preheat oven to 400 degrees. In a medium bowl, combine the bread and 2 tablespoons olive oil. Season with salt and toss to coat. Spread in a single layer on one side of a baking sheet. Place walnuts on the other side of the baking sheet. Bake for 8 minutes. Remove walnuts from the oven, let cool and then roughly chop. Bake the bread for an additional 4 minutes and then remove from the oven.
- In a medium bowl, combine the red wine vinegar, garlic and chili flakes; let sit for 10 minutes. Add 3 tablespoons olive oil and whisk until emulsified. Add prepared croutons and walnuts and stir to combine. Season with salt and set aside.
- With a sharp knife or mandoline, slice the fennel bulbs into ⅛"-thick pieces and transfer to a large bowl. Add reserved fennel fronds, lemon zest and juice and mint. Season with salt and toss gently to combine. Arrange on a serving platter and top with crouton and walnut mixture and Parmesan cheese. Drizzle with remaining 1 tablespoon olive oil and serve at room temperature.
