Tonight’s dinner, improvised from a few different recipes and the contents of the refrigerator, was tasty enough that I think it’s worth writing up the recipe.

Solo Fennel Salad
… or, what to do when the CSA gives you a one bulb of fennel, you have one beet left over from the minestrone, and your spouse has a dinner meeting.


one bulb of fennel, with the stems and core removed, cut into narrow wedges – save a few of the dill-like leaves
one small to medium golden beet, peeled and sliced into 8 wedges
one orange, cut into one half and several crescents
one scallion, sliced into small pieces
3-4 radishes, sliced thin
romaine lettuce
parmegiano-reggiano cheese
olive oil

Preheat the oven to 425. Toss the beet wedges with about 1 tsp olive oil plus some salt. Lay some foil in a small pan (less to wash!) and lay in the beet wedges in a single layer. Bake for 20-30 minutes, or until it’s easy to stick a fork into the beets.

Tear up a few leaves of romaine into small pieces, and use them to make the bottom layer of your salad on a dinner plate. Scatter the fennel atop the lettuce, and the orange slices on top of the fennel. Next, scatter on the radishes and the scallion slices. Squeeze the half orange over the salad. Drizzle olive oil onto the salad, and add salt and pepper to taste. Garnish with shavings of cheese and a few of the fennel leaves, minced finely.