Saturday, May 17, 2008
Licorice-Scented Loquat Salad
Events contributing to the birth of this salad include:
(1) It's been way too hot out to make anything other than salad.
(2) There was some fennel in the fridge and Mark Bittman's fennel with olive oil dipping sauce looked like the way to handle it, but we're out of garlic .
(3) The loquat tree outside our kitchen window is finally bearing gorgeous, ripe fruit.
So, the loquats ended up in a salad with two licorice accents: fennel and tarragon. If you live in a loquat-less climate, don't cry. You can substitute apricots or even just leave them out.
2 cups pitted, chopped loquats or apricots
1 bulb fennel, very thinly sliced
1 teaspoon chopped mint
1 teaspoon chopped tarragon
2 tablespoons olive oil
juice of 1/2 a lemon
salt to taste