Pickled Fennel and Onion Salad with Roasted Radish

Have you noticed lately that I’ve gotten a little boring?

My life is good. Good job. Good man. Good family. Good home. All good.

But a little boring.

And while parts of that boring are really good, like spending time on Wes’s awesome couch at Wes’s super cool new place, parts of it are leaving me feeling uninspired. In my writing, in my cooking and pretty much in most aspects of my life.

So about two months ago, I decided it was time to make a change. (I apologize for my lack of posts during that time). I had been talking about doing it for YEARS, and I finally decided to put my money where my mouth is. Or better yet, my food where my mouth is. 

On Saturday, I went and sat in line for a few hours to audition for the reality show America’s Next Food Network Star. And it was freaking awesome.

No, I did not get a call back. I will not be the season 10 winner. But you know what? That is totally fine.

When I woke up Saturday morning to head to LA for the audition, I just decided to look at it as a job interview I was grossly under qualified for and just have fun with it. And it was fun. I met some awesome people who were just like me. No training. Quit their real jobs and just went for it. People who reminded me that my dream is possible. People who were doing it. Cooking food for people and making it their career.

My real job is awesome. But I’m not making anything and I’m not making people’s lives better on a daily basis. And that is what I really want to do. Saturday was the first step of a marathon to make food my life.

This was one of the dishes I created that gave me the confidence to take that first step. My dad was in awe that radish chips were something I just came up with. Radish chips, these tasty little suckers, gave me the confidence to start hanging my career. They are powerful my friends. Give them a try.

You will need…

1 bunch radishes, stems removed and thinly sliced (I used my mandolin because I like shortcuts)

1 tablespoon brown sugar

¼ cup olive oil, plus 2 tablespoons

4 tablespoons red wine vinegar

2 tablespoons fresh orange juice

1 sweet yellow onion, halved and thinly sliced

2 fennel bulbs, halved and thinly sliced

1 bunch dandelion greens or other hearty bitter green, chopped into bit-sized pieces

¼ cup shaved Parmesan cheese

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a small bowl toss together the radishes, 2 tablespoons olive oil and brown sugar. Season well with salt and pepper and spread out on a rimmed baking sheet.

Roast the radishes for 30 to 40 minutes. Just until they are browned and slightly crispy.

While the radishes are roasting, combine the fennel, onions and vinegar in a small bowl and season well with salt and pepper. Let the onions and fennel soak in the vinegar for about 30 minutes, tossing ever 5 minutes.

When the onions and fennel have become slightly pickled, drain the vinegar.

Whisk together, or shake in a mason jar the vinegar, orange juice, remaining olive oil. Season with salt and pepper and drizzle over the greens.

Toss together the fennel, onions, greens and cheese.

Top with warm radish chips and serve.

Love and Beer Floats

Angela 

Pickled Fennel and Onion Salad with Roasted Radish

1 bunch radishes, stems removed and thinly sliced (I used my mandolin because I like shortcuts)

1 tablespoon brown sugar

¼ cup olive oil, plus 2 tablespoons

4 tablespoons red wine vinegar

2 tablespoons fresh orange juice

1 sweet yellow onion, halved and thinly sliced

2 fennel bulbs, halved and thinly sliced

1 bunch dandelion greens or other hearty bitter green, chopped into bit-sized pieces

¼ cup shaved Parmesan cheese

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a small bowl toss together the radishes, 2 tablespoons olive oil and brown sugar. Season well with salt and pepper and spread out on a rimmed baking sheet.

Roast the radishes for 30 to 40 minutes. Just until they are browned and slightly crispy.

While the radishes are roasting, combine the fennel, onions and vinegar in a small bowl and season well with salt and pepper. Let the onions and fennel soak in the vinegar for about 30 minutes, tossing ever 5 minutes.

When the onions and fennel have become slightly pickled, drain the vinegar.

Whisk together, or shake in a mason jar the vinegar, orange juice, remaining olive oil. Season with salt and pepper and drizzle over the greens.

Toss together the fennel, onions, greens and cheese.

Top with warm radish chips and serve.