Title: Fennel Salad And Fusilli Pasta
Categories: Essnce05
Yield: 4 servings

=== FOR THE SALAD ===
1 Fennel bulb; trimmed
1/4 c Thinly-sliced red onion
1 ts Champagne vinegar
1 tb Olive oil
Cracked black pepper
Salt; to taste
4 Belgium endive leaves;
-thinly sliced
1 tb Chopped fresh flat-leaf
-parsley
=== FOR THE PASTA ===
1 1/2 c Pitted cured black olives
1 ts Minced garlic
1/2 c Olive oil
2 tb Chopped fresh basil
2 tb Chopped fresh flat-leaf
-parsley
2 tb Chopped fresh marjoram
2 tb Chopped fresh thyme
1/2 ts Crushed red pepper flakes
Salt; to taste
Freshly-ground black pepper;
-to taste
1 lb Cooked fucilli; cooked very
-al dente
; and cooled
1/4 c Freshly-grated Parmesan
-cheese

For The Salad: Using a mandoline, thinly shave the fennel. In a bowl
combine the fennel with the onion, vinegar, olive oil, plenty of black
pepper, and salt. Let sit for 5 minutes. Add the endive and parsley. Toss.
Taste and adjust the seasonings. For The Pasta: Place a large pot of salted
boiling water on your stove. In a large service bowl, combine the olives,
garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt,
and pepper. Mix to combine and allow to sit for 5 minutes. Drop the pasta
into the hot water and allow to heat through for 1 minute. Drain well and
immediately add to the service bowl. Toss to coat, top with the cheese and
serve. This recipe yields 4 salad and pasta servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

11-07-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.