by The Culinistas

Our love for this dish is nothing new, but the fact that it never lets us down, well, never gets old. Crunch from fennel (two ways!) and endive plus bright mint and rich parm is a pristine trifecta. It’s light and fresh yet nourishing enough to get us through the workday.

Chefs tips:

  •  If you have extra vegetables in the kitchen & want to increase the volume of this salad, shave them thinly (think carrots, cauliflower & cucumbers) & add to the mix. 

Shaved Vegetable Salad with Parmesan & Mint Vinaigrette

Prep Time 20 mins 

Cook Time 30 mins  

Serves 4 to 6

1 large bulb fennel, fronds reserved, sliced in half lengthwise

¼ cup + 2 TB olive oil, divided

¼ tsp allspice, ground

¼ tsp cumin, ground

¾ cup mint, packed, divided, plus more for garnish

½ cup parmesan, shaved, divided, plus more for garnish

3 TB lemon juice

2 TB lemon zest

½ tsp onion powder

2 Belgian endives, cut into 2 inch pieces

1 medium zucchini, thinly sliced

Salt & freshly ground pepper, to taste

1. Preheat oven to 375ºF.

2. Chop ½ of the fennel. On a parchment-lined baking sheet, toss chopped fennel with 2 TB oil, allspice, cumin, salt & pepper. Roast until the fennel is tender, 20-25 mins. Set aside to cool.

3. Make the dressing: In a high speed blender, blend ½ cup mint, ¼ cup parmesan, lemon juice, zest & onion powder. While the motor is still running, stream in remaining ¼ cup oil. Season with salt and pepper. 

4. Shave the remaining fennel very thinly. In a large bowl, mix roasted fennel, shaved fennel, remaining ¼ cup mint, remaining ¼ cup parmesan, endive & zucchini. Dress to taste.

5. Transfer to a shallow bowl; garnish with mint & parmesan.

Onion Powder & Cumin, and Allspice never go out of style. Check out our eComm shop to purchase our favorite brand.

Jill’s Passover Tips

Charoset it and forget it: Charoset is my favorite part of the meal. That apples, raisins, and walnuts soaked in wine is part of my heritage’s culinary tradition does make me feel chosen. Budget one apple per guest & make this dish 1-2 days in advance so there is time for it to infuse. Make a portion with grape juice instead of wine for the kids.

Speaking of advanced prep, brisket should always be made at least a day ahead of serving as well. Let it sit in the fridge between days & skim the fat from the top of the casserole while it’s cold & congealed before slicing, returning to the broth & reheating. 

Controversial, but give the classics a colorful modern twist adding minced spinach and herbs to your matzah ball mix. Brighten up the aforementioned brisket with pomegranate molasses & seeds. 

Make perfect eggs. The egg always feels a bit random to me within the flow of the appetizing section of the sedar. Jazz this up a bit by boiling a 7-minute egg that stays a touch jammy in the yolk. 

Make our whitefish salad recipe! Pro tip: add an egg & some matzo meal, form to patties, and sear in oil to make fish cakes.