I must admit that I’m having a difficult time finding a good balance this fall. I wanted to find the happy medium between work and play, but I have to accept the reality that I find it very difficult to be disciplined in more than one area of my life at a time. I’m thrilled to be working on a major project right now, one that is exciting and unusual, though it is taking up a vast amount of my mental energy and is eclipsing most of the time I would ordinarily spend cooking. I don’t mean to be a hopeless tease about my so-called Project X, for I hope to be able to share it with all of you in time. Please forgive me for being cryptic at the moment, but perhaps I can appease you with a recipe for my new happy discovery: an Arugula Fennel Salad with a bit of a crunchy twist.
Arugula has long been my salad green of choice, and I’ve often tossed it with paper-thin slivers of fennel, finished with a drizzle of good olive oil and aged balsamic vinegar. But I was inspired by a salad that I had at the Zuni Café in San Francisco this summer, one in which the baby arugula and fennel shavings were enlivened with a scattering of toasted breadcrumbs and finely chopped pistachios with a hint of orange. I was so delighted by the Zuni Café version that I had to recreate my own variation for myself here at home.