Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Roasted Red Pepper and Fennel Vinaigrette
This crunchy sweet salad is from Herbs in the Kitchen by Carolyn Dille and Susan Belsinger, Interweave Press, 1992.
2 large red bell peppers, roasted and peeled
2 Florence fennel bulbs, about 1¼ pounds
2 or 3 tablespoons balsamic vinegar or red wine vinegar
1/3 cup olive oil
1 garlic clove, minced
1 tablespoon fresh marjoram leaves, coarsely chopped
1 tablespoon fresh Italian parsley, coarsely chopped
Salt and freshly ground black pepper to taste
Marjoram blossoms
Cut the peppers in half and remove the seeds. Slice them into ¾-inch slices.
Trim and clean the fennel and cut it lengthwise into ¼-inch slices. Blanch in abundant, boiling, lightly salted water for about a minute. Drain, cool to room temperature, and pat dry.
Arrange the peppers and fennel in a serving platter.
Add the vinegar to a small bowl. Whisk in the olive oil to form an emulsion. Stir in the garlic, marjoram, and parsley. Season with salt and pepper.
Drizzle the vinaigrette over the vegetables. Marinate for an hour at room temperature before serving. Garnish the salad with marjoram blossoms if you have them.
Serves 4 as a salad, 6 as an appetizer
Recipe © Susan Belsinger and Carolyn Dille. Reprinted with
permission.
Next recipe: Stuffed Mushrooms with Oregano